fix mistakes

- **Tomatoes:** 400 g (finely chopped)

- **Onions:** 150 g (finely chopped)

- **Coconut Oil:** 2 tbsp

>>>>>>> HEAD

- **Cumin Seeds:** 1 tbsp (or 1 teaspoon ground cumin) **Coriander Seeds:** 1 tbsp (or 1 teaspoon ground coriander)

=======

- **Cumin Seeds:** 1 tbsp (or 1 teaspoon ground cumin) 

- **Coriander Seeds:** 1 tbsp (or 1 teaspoon ground coriander)

<<<<<<< them

- **Turmeric:** 1 tsp

- **Red Chili Powder:** 1 tsp (or to taste)

- **Salt:** To taste

   - In a large pot, add 2 tbsp of coconut oil over medium heat.

   - Add the cumin seeds and coriander seeds, and toast them for 1-2 minutes until fragrant.

   - Add the chopped onions and sauté for 5 minutes until they turn golden brown.

   =============

   - Add the chopped tomatoes and cook for another 5-10 minutes until the mixture thickens slightly. This is the base of the chana masala.

2. **Add Chickpeas:**

#### **Optional Adddddditions:**

>>>>>> HEAD

#### **Optional Additions:**

- **Potatoes:** If you want a more hearty version, add 500 g potatoes and cook them along with the chana.

- **Vegetables:** Add bell peppers, zucchini, or other vegetables for extra flavor and texture.

- **Raita:** For dipping, mix 2 tbsp of yogurt with water and let it sit for 10 minutes. Serve with chana masala.