Chana Masala

Soak chickpeas overnight and boil until soft. Heat oil in a pan and sauté cumin seeds and chopped onions until golden. Add ginger-garlic paste and tomatoes, cooking until soft. Stir in salt, red chilli powder, and Rajesh Garam Masala to enhance the flavour. Add boiled chickpeas and some cooking water. Simmer until the gravy thickens and flavours blend well. Garnish with fresh coriander and serve hot with chapati or rice.