Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large wok or Kadai over high heat until shimmering.

2. 2

   Add 1 teaspoon of cumin seeds and let them splutter for 30 seconds until fragrant.

3. 3

   Toss in 1 large thinly sliced onion, 1 tablespoon of ginger-garlic paste, and 2 slit green chilies, stir-frying for 3-4 minutes until the onion turns translucent.

4. 4

   Introduce 1 cup of diced mixed bell peppers and 1 cup of diced ripe tomatoes, cooking for another 5-7 minutes until the vegetables soften slightly.

5. 5

   Stir in 2 cans of drained and rinsed chickpeas, 1 teaspoon of turmeric powder, 1 tablespoon of coriander powder, 1 teaspoon of red chili powder, and 0.5 teaspoon of salt, ensuring everything is well combined.

6. 6

   Add 1 teaspoon of Garam Masala and 0.5 teaspoon of amchur powder, continuing to wok-toss for 3-5 minutes to allow the flavors to meld and the chickpeas to warm through.

7. 7

   Finish the dish by stirring in 0.25 cup of fresh chopped cilantro and 1 tablespoon of fresh lemon juice, mixing thoroughly before serving.