Recipe Type: Dinner
A Madhur Jaffrey recipe, with a little tweaking.
- 1 tablespoon vegetable oil
- 2 medium onions, minced
- 1 clove garlic, minced
- 2 teaspoons grated fresh ginger
- 1 fresh, hot green chili pepper, minced
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
- 1 teaspoon ground turmeric
- 2 teaspoons cumin seeds, toasted and ground
- 1 tablespoon amchoor powder (see note)
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
- 2/3 cup water
- 4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 teaspoon salt
- 1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)
- Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes.
- Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala.
- Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan.
- Add the water and chickpeas.
- Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
- Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.