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.

4 tbsp 0.06 l 60 ml 12 tsp 0.254 cup 0.106 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
4 medium onions	finely sliced
8 cloves garlic	finely chopped
30g 0.03kg 0.066lb 1.06oz fresh ginger	finely chopped
2 long green chilli	finely chopped
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint cumin seeds
2 tbsp 0.03 l 30 ml 6 tsp 0.127 cup 0.053 pint ground coriander
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint ground cumin
4 tsp 0.02 l 20 ml 1 ¹⁄₃ tbsp 0.085 cup 0.035 pint paprika
2 tsp 0.01 l 10 ml ²⁄₃ tbsp 0.042 cup 0.018 pint ground turmeric
3 tsp 0.015 l 15 ml 1 tbsp 0.063 cup 0.026 pint garam masala
0.5 tsp 0.003 l 2.5 ml 0.167 tbsp 0.011 cup 0.004 pint cayenne pepper
2 can chopped tomatoes
1500ml 1 ¹⁄₂l 100tbsp 300tsp 6.34cup 2.64pint water
0.5 tsp 0.003 l 2.5 ml 0.167 tbsp 0.011 cup 0.004 pint salt
4 cans chickpeas	rinsed
4 tbsp 0.06 l 60 ml 12 tsp 0.254 cup 0.106 pint fresh lemon juice
4 tsp 0.02 l 20 ml 1 ¹⁄₃ tbsp 0.085 cup 0.035 pint caster sugar
2 handful coriander	chopped