Step by step
Heat oil in a wide pan and toast cumin and crushed coriander seeds for 30 seconds.
Add onions and cook on medium heat for 8 minutes until soft and golden.
Stir in ginger-garlic paste and green chillies; cook 1 minute.
Add tomatoes, turmeric, Kashmiri chilli and ground cumin; simmer 8 minutes until the oil separates.
Stir in chickpeas with 200ml water; simmer 8 minutes.
Lightly crush a few chickpeas with the back of a spoon to thicken the sauce.
Finish with amchur, garam masala, lemon juice and salt.
Scatter with fresh coriander; serve with basmati rice or chapati.
Nutrition & allergens
- Energy
- 340 kcal
- Protein
- 14 g
- Carbs
- 42 g
- Fat
- 12 g
- Of which saturates
- 1.5 g
- Fibre
- 11 g
- Salt
- 0.9 g
Values are estimated based on the ingredients as written and intended as guidance only. Actual nutrition varies with brand, portion size and cooking method.
No declared allergens in this recipe as written.
Free from
- Gluten
- Dairy
- Egg
- Soy
- Peanut
- Tree nuts
- Shellfish
Naturally vegan, gluten- and nut-free as written.