Ingredients:

  • 1 cup (200g) dried chickpeas OR 2 cans (15 ounces/425g each) chickpeas, drained and rinsed
  • 4 cups (950ml) water (if cooking dried chickpeas)
  • 1 bay leaf
  • 1 black cardamom pod (optional, for flavour during cooking of dried chickpeas)
  • 1/2 tsp (3g) salt (only if cooking dried chickpeas)
  • 1 tsp (5ml) vegetable oil (only if cooking dried chickpeas)
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 1 inch (2.5cm) ginger, grated (about 1 tablespoon)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1-2 green chillies, finely chopped (adjust to taste)
  • 1 teaspoon (2g) ground coriander
  • 1 teaspoon (2g) ground cumin
  • ½ teaspoon (1g) turmeric powder
  • ½ teaspoon (1g) garam masala
  • ½ teaspoon (1g) red chilli powder or Kashmiri chilli powder
  • ¼ teaspoon (0.5g) amchur powder (dried mango powder)
  • 1 teaspoon (5ml) Kasuri Methi (dried fenugreek leaves), crushed
  • 1 can (14.5 ounces/411g) diced tomatoes, undrained
  • 1/2 cup (120ml) water
  • Salt to taste
  • 2 tablespoons (30ml) fresh lemon juice
  • Fresh coriander leaves, chopped, for garnish

Instructions:

  1. Prepare the Chickpeas: If using dried chickpeas, soak overnight. Cook in a pot with water, bay leaf, black cardamom (if using), oil, and salt until tender (about 45-60 minutes). Drain and set aside, reserving some cooking liquid. If using canned chickpeas, drain and rinse.
  2. Sauté Aromatics: Heat oil in a large skillet or frying pan. Add onion and sauté until golden brown. Add ginger, garlic, and green chillies. Sauté for another minute until fragrant.
  3. Bloom Spices: Add coriander, cumin, turmeric, garam masala, red chilli powder, and amchur powder to the pan. Sauté for 30 seconds until fragrant, being careful not to burn.
  4. Add Tomatoes and Simmer: Add diced tomatoes (with their juice) and water. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat and simmer for 15-20 minutes, or until the sauce has thickened slightly.
  5. Incorporate Chickpeas: Add the cooked chickpeas to the sauce. Gently mash a few of the chickpeas with a potato masher (optional) to create a creamier texture.
  6. Simmer and Finish: Add salt to taste. Simmer for another 10-15 minutes, allowing the flavours to meld. If the curry is too thick, add a little of the reserved chickpea cooking liquid (or water) to reach your desired consistency.
  7. Final Touches: Stir in Kasuri Methi and lemon juice. Garnish with fresh coriander leaves.
  8. Serve Hot: Serve immediately with your favourite sides.