Spicy Tomato and Kala Chana Curry

1Heat oil (2 tablespoons) in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.

2Add the minced garlic (2 cloves), grated ginger (1 inch), and slit green chili (1). Sauté for another 2 minutes until fragrant.

3Stir in the chopped tomatoes (2 cups) and cook until they soften and release their juices, about 5-7 minutes.

4Add the cumin powder (1 tablespoon), coriander powder (1 tablespoon), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and salt. Mix well and cook for another 2-3 minutes to let the spices bloom.

5Add the boiled kala chana (1 cup) to the pan and mix well with the tomato-spice mixture. Cook for 5 minutes, allowing the flavors to meld together.

6If the curry is too thick, add water to reach your desired consistency. Bring to a simmer and cook for an additional 10 minutes.

7Stir in the garam masala (1 teaspoon) and cook for another minute. Adjust salt if necessary.

8Garnish with fresh coriander leaves before serving.