Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp oil
  • 1 large brown onion (peeled and finely chopped)
  • 4 cloves garlic (peeled and crushed)
  • 1 Tbsp grated ginger (either fresh or from a jar)
  • 2 cloves
  • 2 cardamom pods (bruised)
  • 1 stick cinnamon
  • 1 bay leaf
  • 2 green chillies (deseeded and finely chopped (optional))
  • 1 ½ tsp ground coriander
  • 1 ½ tsp garam masala
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • ½ tsp ground cumin
  • ½ tsp amchoor (or a squeeze of lemon juice at the end)*
  • ¼ tsp black pepper
  • 1 tsp dried fenugreek leaves ((optional))
  • 1 400 g (14 oz) tin of chopped tomatoes
  • 2 400 g (14 oz) tins chickpeas (drained and rinsed)
  • salt to taste

Instruction

  • Heat the oil in a large pan over a low heat and add the chopped onion. Cook gently, stirring often, for about 10-15 minutes until soft and translucent. If it starts to catch on the the bottom of the pan you can add a splash of water as needed.
  • Add the garlic, ginger, cloves, cardamon, cinnamon, bay leaf and green chillies (if using) and cook for about 3 minutes.
  • Add the coriander, garam masala, turmeric, chilli powder, cumin, amchoor (if using) and pepper and cook for a couple more minutes.
  • Add the fenugreek leaves (if using), tinned tomatoes, chickpeas and a splash of water. Bring up to a gentle simmer and cook for about 15-20 minutes until thick. Stir often and add a splash more water if needed.
  • Season to taste with salt and add a squeeze of lemon juice if you did not add amchoor. You can add a little more garam masala if you feel it needs it.
  • Leftovers will keep in the fridge for 3 days.