Step 1

Heat the oil in a sauce pan large enough to hold all the ingredients.

Step 2

Add the oil and fry the minced onions until flecks of brown start to appear. This can take 10-15 minutes.

Step 3

Add the garlic ginger paste, green chili, curry leaves if using them and indian spice mix, salt, chili powder and cumin.  Cook about 1 minute. Be careful not to burn the spices.

Step 4

Add the tomatoes and simmer about 10 minutes.

Step 5

Mix in the chickpeas and enough water or stock to keep the mixture loose.

Step 6

Simmer about 20 minutes, adding water or stock as needed.

Step 7

Add the cilantro, lemon juice and garam masala and simmer 5 minutes more. Taste and adjust for salt.