Heat vegetable oil in a large pan over medium heat. Add cumin seeds and let them splutter for 15-20 seconds.
Add onion and sauté until it turns golden brown, about 8-10 minutes.
Stir in ginger-garlic paste and green chilies. Cook for 1 minute until fragrant.
Add tomato puree and cook until the oil starts to separate from the mixture, about 5-7 minutes.
Mix in turmeric powder, coriander powder, red chili powder, and salt. Cook for 2 minutes, stirring constantly.
Add cooked chickpeas and water. Bring to a simmer, then cover and cook for 10-15 minutes, allowing the flavors to meld.
Stir in garam masala and dried mango powder. Cook for another 2 minutes.
Garnish with fresh cilantro and serve hot with rice or naan.
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