INGREDIENTS
NAME | WEIGHT | VOLUME |
---|---|---|
Garlic, minced | 18 g | 6 cloves |
Ginger, peeled, grated | 12 g | 2 tbsp |
Cilantro, chopped | 20 g | ½ cup |
Serrano chile, sliced with seeds | 40 g | 2 chiles |
Neutral oil | 45 g | 45 mL / 3 tbsp |
Onion, yellow, diced | 100 g | 1 onion |
Cumin, ground | 6 g | 1 tbsp |
Salt | 1 g | ¼ tsp |
Coriander, ground | 6 g | 1 tbsp |
Chili powder, ground | 2 g | 1 tsp |
Turmeric, ground | 2 g | 1 tsp |
Tomato, canned, crushed | 800 g / 28 oz | 1 can |
Chickpeas, canned, slightly drained | 850 g / 30 oz | 1 can |
Salt | 2 g | ½ tsp |
Lemon juice | 30 g | 30 mL / 2 tbsp |
Garam masala | 2 g | 1 tsp |
Cilantro, chopped | For garnish | - |
METHOD
- 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.
NOTES
- 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