Easy chana masala

Serves 4

Directions:

- Mince the ginger, garlic, and green chili, then pound together in a mortar and pestle with a pinch of salt until they turn into a paste
- Chop onions into slices
- Put the oil in a large pan on low/medium heat. When it's hot, add the onions and cook for 15 minutes, or until golden brown. Stir frequently
- When the onions have browned, add the ginger, garlic, and chili paste and stir
- Pour in the tomatoes. If using whole tomatoes crush them with your hand
- Add the tomato paste, stir well, and cook for 8 to 10 minutes, or until it has become a thick sauce
- Add garam masala, 1 1/2 tsp of salt, cumin, chili powder, and tumeric, and cook for a couple of minutes
- Add the chickpeas, stir until thoroughly mixed
- If sticking to the pan or looking dry, add 5 tbsp or so of water to the sauce to thin it out
- Stir well and cook for 5 minutes
- Taste and adjust seasoning as you see fit

Serve over basmati rice with a dollop of plain yogurt over top