Classic Curry with Garam Masala

Start by (optionally) tempering your spices. Heat oil in a large skillet or pot over medium heat. Add cumin seeds, mustard seeds, and curry leaves (if using). Let them sizzle and pop. If whole spices not available, start with next step.

Add chopped onion and cook until translucent to golden brown. Stir in ginger-garlic paste (or fresh minced ginger & garlic) and cook until the raw smell is gone.

Add salt, 1 tsp garam masala, chili powder, and turmeric. Stir and toast briefly.

Add chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.

Pour in coconut milk. If using water instead, adjust consistency and add chickpea flour or cornstarch slurry to thicken if desired.

Stir in the chickpeas and simmer for about 10 minutes. Taste and adjust salt/chili.

Add 3/4th-1 more tsp garam masala for richer flavor (or keep until 1/2 tsp only if you prefer a milder, less warm spice profile).

Simmer for 5–10 more minutes until everything is cooked through.

Squeeze lemon juice if desired and garnish with fresh cilantro. Serve hot with rice or naan. Enjoy!