Ingredients
- 1 medium onion diced finely
- 2 medium tomatoes diced finely
- 2 cloves garlic minced
- 1 inch garlic minced
- 1 tin chickpeas 1 tin = 1 cup or 160g cooked
- ½ cup (130 g) full fat yogurt
- 3 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon ground coriander
- ½ teaspoon red chilli powder
- ½ teaspoon paprika for colour - can use deghi mirch or Kashmiri red chilli powder instead
- ¼ teaspoon turmeric
- ¾ teaspoon garam masala
- ¼ teaspoon amchoor powder dried mango powder, optional
- fresh coriander, chopped for garnishing
Instructions
- Heat oil in a pot and add the chopped onions, garlic and ginger. Cook them over a medium to high heat till they brown lightly. Don't let them burn! Keep stirring to prevent them from burning.
- Add the tomatoes and a few splashes of water. Let this cook over medium heat till the tomatoes break down and a thick masala forms. You'll need to stir often to help the tomatoes break down.
- Add all the spices and the chickpeas. Let this cook for 2 minutes in the masala.
- Add in the yogurt and ½ cup of very hot (not boiling) water. Turn the heat to low and let the curry simmer for 10-15 minutes.
- Uncover - if the curry isn't as thick as you'd like, allow it to thicken over a medium to high heat without the lid.
- Garnish with freshly chopped coriander before serving.
Notes
The extended cooking time for the chickpeas is so that they soften up and go better with the texture of the masala. If you are short on time, you can cut down the cook time to 5 minutes in Step 4.
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