Instructions

Drain and wash the chickpeas and blend one-fourth with a little water. Blend the tomatoes separetely.

Saute red onion in oil on medium heat until soft and starting to carmelise; about 8-10 minutes. Lower the heat; add ginger and garlic paste and fry for few minutes until raw smell goes away. Add salt and the spices except garam masala and kasuri methi, then fry for a short while, taking care to not burn them. Add the pureed tomatoes and cook until oil separates; about 10 minutes. Add the chickpea puree, mix throughly, then add the remaining chickpeas. Add water to the desired consistency and cook on low heat for another 10 minutes.

Add garam masala and crushed kasuri methi.