|
Ingredients
|
Quantity
|
|
Oil
|
½ cup
|
|
Grated onions
|
¼ cup
|
|
Ground fresh root ginger
|
½ tsp
|
|
Ground fresh garlic
|
½ tsp
|
|
Finely chopped fresh – tomatoes
|
½ cup
|
|
Chick peas, cooked or canned – drained
|
¾ pounds
|
|
Salt
|
½ tsp
|
|
Red chilli powder
|
½ tsp
|
|
Ground turmeric
|
1 pinch
|
|
Water
|
2 ½ cup
|
|
Fresh green chili
|
1 whole
|
|
Fresh coriander – chopped
|
2 tbsp
|
|
Garam masala
|
1 tsp
|
Put the oil into a kadai 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 chick-peas, salt, red chili 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 a thick
gravy. The dish can be served at this point as a masala curry. 3 For a
"runny" curry, add 1 pint of boiling water and simmer again over low
heat for 10-15 minutes. Increase or decrease amount of water to your liking.
