I have not tried this yet but I had a similar dish at an Indian Restaurant recently and enjoyed it so I thought I would give it a try.
Ingredients.
2 tins chickpeas, drained and rinsed.
2 tomatoes blanched, peeled and quartered
1 large onion very finely chopped
4 garlic cloves
1 thumb sized piece of ginger
1Tbsp sunflower oil
1 tsp cumin/jeera seeds
1/2 Tbsp tomato paste
1/2 tsp tumeric
1 heaped tsp chili powder or to taste
2 tsp ground coriander powder
1 tsp cumin/jeera
2tsp salt
1 tsp sugar
1 tsp garam masala
1 tsp crushed fenugreek leaves
1/2 cup water
1 Tbsp melted butter
1tsp paprika
125 ml cream or coconut milk
1/4 cup fresh chopped coriander for garnish.
Method.
Place the fresh tomatoes, garlic and ginger into a blender and blend until smooth.
Add the oil and 2 Tbsp butter to a pot or deep pan and add the onion, cumin seed and 1/4 tsp salt and saute until lightly browned.
Add the tomato paste and cook for another minute stirring
Add the spices (Tumeric, Cumin powder and Chili powder)
Add the blended tomato, garlic and ginger puree, cover with a lid and cook for around 5 minutes. Stir mixture, partially cover and cook until thickened.
Stir and add the 2 tsp salt, the sugar, the garam masala and crushed fenugreek leaves.
Add the chickpeas and water, keeping 1/3 cup aside and stir.
Blend the 1/3 cup reserved chickpeas and add to the pot and stir.
Cover and cook on low for 15 minutes.
taste and adjust seasoning.
Add the chopped fresh coriander and cream/coconut milk keeping some of both aside for garnish. Stir.
cover and cook for another 5 minutes.
melt the butter in a pan, switch off the heat, add the paprika to it and pour over the curry.
Garnish with a bit more fresh coriander leaves and streaks of ream/coconut milk.
Serve with Naan bread or Roti.
