“Inspired from a recipe in 'The essential Asian cookbook', and a regular on our table.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the chickpeas and reserve the liquid.
  2. Heat the ghee (butter or oil) in a large saucepan, add the onion,ginger, garlic, chili and turmeric and cook on medium heat until onion is soft and golden.
  3. Add the tomatoes and cook for about 2 minutes.
  4. Add the chickpeas and ground coriander and cook for 10 minutes.
  5. Add 1 cup of reserved chickpea liquid and cook for a further 10 minutes.
  6. Add the garam masala, lemon juice and coriander leaves and cook gently for 2-3 minutes, adding more reserved liquid if needed to make a sauce.
  7. Serve over rice or with indian breads.

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