Ingredients
The following ingredients have 4 Servings
- 3 tbsp vegetable oil (or ghee)
- 2 red onions (chopped)
- 2 cloves garlic (minced)
- 2 tbsp ginger paste
- 3 small Serrano chili peppers (seeded and finely diced)
- 2 tbsp chana masala powder ((optional))
- 1 tbsp ground cumin
- 1 tbsp garam masala seasoning
- 2 tsp ground turmeric
- 1/2 tsp salt
- 28 oz diced tomatoes ((See Note 1))
- 30 oz chickpeas ((2 cans, drained - See Note 2))
- 1 tsp amchur ((dried mango powder, See Note 3))
- 2 tbsp lemon juice ((optional))
- Chopped cilantro (for garnish)
Instruction
- In a large stock pot or skillet add the oil and sauté the onions until almost golden.
- Next add the garlic, ginger paste, chiles, chana masala (optional), cumin, turmeric, garam masala and salt. Stirring to mix thoroughly.
- Add diced tomatoes and chickpeas (reserve 1 can chickpea liquid) to the onions. Slowly simmer for 30 minutes, uncovered.
- Add the mango powder (optional), lemon juice and stir to incorporate completely. Season to taste. If the mixture is too thick feel free to dilute with water or chickpea liquid.
- Serve with garnish of chopped cilantro and lemon wedges.
