From our kitchen to yours:

Tanuja Devaraj

1 can chickpeas
1 onion, finely chopped
2 tomatoes, finely chopped
Handful cilantro, chopped
Chopped garlic (4-5 cloves)
Chopped ginger (equal amount to garlic)
1 tablespoon cumin seeds
1/2 lime
2 teaspons garam masala
1 teaspoon red chilli powder
1 teaspoon coriander seed powder
Pinch turmeric powder
Add 3 tablespoons of oil to a medium-size pot. Heat oil. Add the cumin seeds and fry till light brown. Add onion and fry till slightly brown. Add ginger and garlic and fry for around 30 seconds. Add tomatoes and spices. The given amount can be adjusted according to level of desired spice. Cook till pasty mixture is formed – that is, until tomatoes are a bit mashed. Add chickpeas. Add water – enough to make a thick curry consistency – and boil for 10 minutes. Garnish with lime and cilantro.