Heat oil in a pot over medium heat and fry the garam masala until fragrant.

Stir in the chiles, tomatoes, chickpeas, garlic powder, onion powder, dried ginger and enough water to cover everything. Simmer 20-30 minutes, until it thickens.

Add salt and lemon/vinegar to taste, stir in some cilantro leaves.

Serve over basmati rice.