Shyam Guthikonda

Instructions

1. Heat oil.
2. Add mustard seeds. Heat for a minute.
3. Add cumin seeds.
4. Wait till mustard seeds start to pop. The cumin seeds are added slightly after the mustard seeds, because the cumin will burn if added too early, and you need to wait for the mustard seeds to pop before proceeding.
5. Add onions and salt to help cook the onions faster. Cook till slightly brown.
6. Add ginger garlic paste. Cook for a minute or two.
7. Add tomatoes. Cook them well.
8. Add spices (turmeric, garam masala, chili powder, coriander powder).
9. Add 1/2 cup of water or so to help mix the spices together. Bring to simmer.
10. Add the chickpeas from the can. You can also use some of the water from the can to add natural salt. I don’t use all of it, because it is too salty.
11. Bring to simmer.
12. Top with coriander leaves (optional).