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Heat oil in a pan, add onions and tomatoes.
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Add salt and ground black pepper to the mixture and stir.
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Lower the heat to medium and allow it to cook until juices of the tomatoes are naturally released and onion becomes soft
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Add chickpeas, garlic, garam masala, curry powder and cumin.
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Stir to mix.
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Add coconut milk and stir again.
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Add cornflour, 2 cups of water and mix well.
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Bring the curry to a boil, and then reduce the flame to low so that the mixture continues to simmer for 10 to 12 minutes more.
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Remove the curry from heat, add lemon juice, chopped coriander leaves and keep stirring to combine.
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Serve hot with kulchas.