Ingredients

125 ml Oil

125 g Grated onion

1/2 t Ground fresh root ginger

1/2 t Ground fresh garlic

125 g Finely chopped fresh tomatoes

350 g cooked or canned chick peas, drained

1/2 t Salt

1/2 t Red chilli powder

1 pinch Ground turmeric

600 ml Water

1 Whole fresh green chilli

2 tbsp. Chopped fresh coriander

1 t Garam masala

Method

Put the oil into a karahi or deep frying pan, add the onions and fry for 5 minutes or until golden brown.

Add the ginger, garlic, and tomatoes, and simmer, covered for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp.

Add a tablespoon of water at a time if required.

Add the cooked or canned chickpeas, salt, red chilli powder, and turmeric, and stir well.

Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess water evaporates and there is thick gravy.

Cooks Comments and Tips

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