Recipe Ingredient
- 200g dried chickpeas
- 4-5 tbsp oil
- 200g tomatoes, remove the skin and seeds
- 5 shallots
- 3 slices ginger
- 2 cloves garlic
- 1 onion, sliced
- Ingredients (A)
- 2 cardamoms, lightly crushed
- 6 cloves
- 2 bay leaves
- 1 Bombay onion, chopped
- 12 white peppercorns
- A pinch of asafoetida
- ¾ tsp cumin seeds
- ¾ tsp salt
- 1.5 litres water
- Ingredients (B) - mix with water into a paste
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp garam masala powder
- 1 tbsp meat curry powder
- 1 tbsp chilli powder
- ¼ tsp ground black pepper
Instructions
- Soak dried chickpeas overnight until plumped up. Drain well.
- Combine soaked chickpeas and ingredients (A) in a heavy-based saucepot. Cook to a boil, then reduce the heat and simmer for an hour until chickpeas are tender. Drain and keep the cooking liquid for use later.
- In the meantime, put tomatoes in a food processor and blend into a puree. Remove and set aside. Process shallots, garlic and ginger into a puree.
- Heat oil in a pot, fry sliced onion and ingredients (B) until heated through and fragrant. Add pureed shallot mixture. Fry until aromatic for about 8-10 minutes or until oil rises.
- Pour in tomato puree and fry for 2-3 minutes. Stir in cooked chickpeas and pour in cooked chickpea liquid.
- Cook until gravy is reduced and chickpeas are soft and tender to the bite. Season to taste.
