Authentic Chana Masala

1. **Prepare the chickpeas:** If using dried chickpeas, soak 400g overnight and cook until tender. If using canned, drain and rinse 400g chickpeas.

2. **Cook the onions:** Heat 2 tablespoons oil in a pan over medium heat. Add 1 finely chopped medium onion and sauté until golden brown, about 8-10 minutes.

3. **Add aromatics:** Stir in 3 minced garlic cloves, 1-inch grated ginger, and 1 finely chopped small green chili (optional). Cook for 1 minute until fragrant.

4. **Add spices:** Sprinkle in 1 teaspoon cumin seeds, 1.5 teaspoons ground coriander, 1 teaspoon ground cumin, 0.5 teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder. Stir well to combine.

5. **Incorporate tomatoes:** Add 2 pureed medium tomatoes to the pan. Cook until the oil separates from the masala, about 5-7 minutes.

6. **Add chickpeas:** Mix in the cooked or canned chickpeas. Stir to coat them with the masala.

7. **Simmer:** Pour in 1 cup water, add 1 teaspoon salt, and bring to a boil. Reduce heat and let it simmer for 10-15 minutes to allow flavors to meld.

8. **Finish with garam masala:** Sprinkle 1 teaspoon garam masala over the curry and stir well.

9. **Garnish and serve:** Drizzle 1 tablespoon lemon juice over the curry, garnish with 2 tablespoons chopped fresh cilantro, and serve hot with basmati rice or naan.

10. **Optional tip:** For a thicker consistency, mash a portion of the chickpeas with the back of a spoon during simmering.