Instructions

1. Prep and Blend Drain and wash the chickpeas. Take one-fourth of the chickpeas and blend them with a little water until smooth. Separately, blend the drained tomatoes into a puree.

2. Sauté Onions Sauté the red onion in oil on medium heat until soft and starting to caramelise; about 8-10 minutes.

3. Aromatics Lower the heat; add the ginger and garlic paste and fry for a few minutes until the raw smell goes away.

4. Add Spices Add the salt and the spices (chilli, turmeric, cumin, coriander, cardamom) except for the garam masala and kasuri methi. Fry for a short while, taking care not to burn them.

5. Cook Masala Add the pureed tomatoes and cook until the oil separates from the masala; about 10 minutes.

6. Combine Add the chickpea puree and mix thoroughly, then add the remaining whole chickpeas.

7. Simmer Add water to reach your desired consistency and cook on low heat for another 10 minutes.

8. Finish Finish the dish by stirring in the garam masala and crushed kasuri methi.