Chana Masala

I kind of had a loose recipe, and I didn't measure out exactly, but I'm writing down as much as I remember doing to hopefully replicate it somewhat closely again since Matt said it was one of my better attempts at Indian Food. How was that for a run-on sentence. =)

Chana Masala
a little oil
1 onion, minced
2-3 garlic cloves, pressed
1 tsp corriander
1 tsp cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp garam masala
lots of salt (TO TASTE!)
1 can petite diced tomatoes
About 1-2 Tbsp garlic ginger paste
1/2 cup water
cooked chickpeas
1 medium potato, peeled, diced, and boiled to soft

chopped cilantro to garnish

1. Cook the onion, add the garlic, add the spices when soft.
2. Add the tomatoes and water and ginger paste.
3. Let simmer for an hour or so.
4.  Add the chickpeas and the potato. Salt to taste. Add any more spices that you think it's lacking. Add cilantro just before serving.

Served over basmati rice with naan.