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1. Finely dice the onions and grate or mince the garlic and ginger. Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the cumin seeds and let them sizzle and pop for about 20–30 seconds until fragrant.
3 tbsp Neutral oil (e.g. vegetable or sunflower),
1 tsp Cumin seeds
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2. Add the diced onions with a pinch of salt and cook, stirring frequently, for 15–18 minutes over medium heat until deeply golden brown. Do not rush this step — properly caramelized onions are the backbone of the curry.
2 piece Yellow onion,
1 tsp Salt
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3. Add the minced garlic and grated ginger to the pot and stir constantly for 1–2 minutes until the raw smell is gone and the mixture begins to stick slightly to the pan.
5 clove Garlic cloves,
1.5 tbsp Fresh ginger
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4. Stir in the tomato paste, ground coriander, ground cumin, turmeric, and Kashmiri chili powder. Cook this spice mixture for 60–90 seconds, stirring constantly, until the paste darkens slightly and the oil begins to separate around the edges.
2 tsp Ground coriander,
2 tsp Ground cumin,
0.5 tsp Turmeric,
1 tsp Kashmiri red chili powder,
1.5 tbsp Tomato paste
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5. Add the roughly chopped Roma tomatoes and stir to combine. Cook over medium heat for 8–10 minutes, stirring occasionally, until the tomatoes have completely broken down and oil pools visibly on the surface of the masala — this indicates the sauce is fully cooked.
4 piece Roma tomatoes
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6. Drain and rinse the chickpeas and add them to the pot along with the water or vegetable stock and amchur. Stir well to coat the chickpeas in the masala. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook for 15–20 minutes.
2 can Dried chickpeas (soaked overnight) or canned chickpeas,
1 tsp Amchur (dried mango powder),
1 cup Water or vegetable stock
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7. Remove the lid and use the back of a spoon to lightly mash a small handful of the chickpeas against the side of the pot — this naturally thickens the sauce. Simmer uncovered for a further 5 minutes to reach your preferred consistency.
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8. Remove from heat and stir in the garam masala and a squeeze of lemon juice. Taste and adjust salt. Let the curry rest for 2–3 minutes for the flavours to meld, then top with fresh cilantro and serve with rice or flatbread.
1 tsp Garam masala,
1 tsp Salt,
0.2 cup Fresh cilantro (garnish),
0.5 piece Lemon
By james