Ingredients
- Canned chickpeas: 2x 400g can
- Chopped red onion: 1 large
- Chopped tomatoes, drained: 1x 400g can
- Ginger paste: 1 tsp
- Garlic paste: 1 tsp
Spices
- Chilli powder: 1 tsp
- Turmeric powder: 1/4 tsp
- Cumin powder: 1 tsp
- Coriander powder: 2 tsp
- Ground green cardamom pods: 4
- Salt: 1 tsp
- Garam masala: 1/2 tsp
- Kasuri methi: 1 tsp
Preparation
Drain and wash the chickpeas and blend one-fourth with a little water. Blend the tomatoes separetely.
Saute red onion in oil on medium heat until soft and starting to carmelise; about 8-10 minutes. Lower the heat; add ginger and garlic paste and fry for few minutes until raw smell goes away. Add salt and the spices except garam masala and kasuri methi, then fry for a short while, taking care to not burn them. Add the pureed tomatoes and cook until oil separates; about 10 minutes. Add the chickpea puree, mix throughly, then add the remaining chickpeas. Add water to the desired consistency and cook on low heat for another 10 minutes.
Add garam masala and crushed kasuri methi.