Channa Masala - Cooking like a Boss

Tasty chickpea curry. The amount of water is just a guide; put in enough to cover at the start, and add more to stop it drying out. Take care not to burn the spices. After adding the lemon and sugar it should be slightly sour.

2 tbsp 0.03 l 30 ml 6 tsp 0.127 cup 0.053 pint sunflower oil		brown	fry 2 minutes	fry 2 minutes	bring to boil	simmer gently for 40 minutes	season	add to taste	simmer 2 minutes	stir in
2 medium onions	finely sliced
4 cloves garlic	finely chopped
15g 0.015kg 0.033lb 0.529oz fresh ginger	finely chopped
1 long green chilli	finely chopped
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint cumin seeds
1 tbsp 0.015 l 15 ml 3 tsp 0.063 cup 0.026 pint ground coriander
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint ground cumin
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint paprika
1 tsp 0.005 l 5 ml ¹⁄₃ tbsp 0.021 cup 0.009 pint ground turmeric
1.5 tsp 0.007 l 7.5 ml 0.5 tbsp 0.032 cup 0.013 pint garam masala
0.25 tsp 0.001 l 1.25 ml 0.083 tbsp 0.005 cup 0.002 pint cayenne pepper
1 can chopped tomatoes
750ml ³⁄₄l 50tbsp 150tsp 3.17cup 1.32pint water
0.25 tsp 0.001 l 1.25 ml 0.083 tbsp 0.005 cup 0.002 pint salt
2 cans chickpeas	rinsed
2 tbsp 0.03 l 30 ml 6 tsp 0.127 cup 0.053 pint fresh lemon juice
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint caster sugar
1 handful coriander	chopped