• 2 cups chickpeas (pre-soaked overnight and boiled until tender)

• 2 onions chopped

• Heat some oil in a pan and add the cumin seeds. Once they splutter, add the onions and green chillies and sauté until the onions turn golden brown.

• Add the ginger-garlic paste and sauté for a few seconds until the raw smell goes away.

• Add the tomatoes and sauté until they turn mushy.

• Add the coriander powder, cumin powder, turmeric powder, and garam masala powder, and sauté for a minute or two until the spices are well combined.

• Add the boiled chickpeas and mix well.

• Add some water and salt, cover the pan with a lid and let it simmer for 10-15 minutes until the chole are cooked and the gravy thickens.

• Garnish with coriander leaves and serve hot with roti, rice, or naan.

Enjoy your homemade chole masala.