Ginger, peeled, grated
Serrano chile, sliced with seeds
45 mL / 3 tbsp
Onion, yellow, diced
Chili powder, ground
Tomato, canned, crushed
800 g / 28 oz
Chickpeas, canned, slightly drained
850 g / 30 oz
30 mL / 2 tbsp
- Using a food processor or mortar and pestle, add garlic, ginger, cilantro, and serrano chiles and grind into a rough paste.
- Heat a large pot over medium heat. Add neutral oil, onion, cumin and salt.
- Add chile paste, coriander, chili powder, and turmeric and stir. If the pan is dry, add more oil. Stir in tomatoes, chickpeas and salt.
- Increase heat to medium high until it reaches a simmer, then reduce heat to low and maintain a simmer for 15-20 minutes. If the sauce gets too thick, add water. Stir occasionally.
- Remove from heat and add lemon juice and garam masala. Combine well.
- Let cool slightly before serving. Garnish with cilantro.
- You can add a bit of sugar near the end if you wish to offset the heat from the chiles
- Serve with rice and/or naan bread if desired