Recipe courtesy of Sneha Narayanan
*Ingredients currently at the Saratoga Farmers’ Market
● 1 cup of dried chickpeas (soak overnight in warm water for best result)
● 2 Tbsp olive oil*
● 1 tsp cumin
● 1″ long cinnamon stick
● 4 cloves
● 1 black cardamom
● 2 bay leaves
● 3 garlic cloves, finely chopped*
● 1 cup red onion, finely chopped*
● 1/4 tsp turmeric powder
● 1/2 tsp chili powder* or to taste
● 2 tsp ground coriander
● 2 small tomatoes, finely chopped*
● 1 tsp garam masala
● 2 green chilies, split*
● Ginger, cut in thin strips
● 1 Tbsp fresh cilantro, roughly chopped*
● 1/2 Tbsp butter*
● Salt to taste
- Soak the dried chickpeas in warm water overnight. Discard the water and pressure cook or boil the soaked chickpeas with double the amount of new water and ½ tsp salt. The chickpeas should be tender and soft.
- In a large pan, add oil. Once the oil is hot add the whole spices one at a time.
- Immediately add the garlic followed by the chopped onions and 1/4 tsp of salt.
- Add the turmeric, chili, and coriander powder. Mix well and let them cook.
- Once the onions are soft, add the finely chopped tomatoes. Let them cook until the oil starts to separate from the mixture. If it becomes very dry, add 1 Tbsp or two of water.
- When the mixture is combined and aromatic, add the cooked chickpeas with the water in which they were cooked. Mix well and add salt to taste.
- As the chickpeas cook and the sauce begins to reduce, add garam masala, green chilies, ginger, and butter. Simmer for 10-15 minutes.
- Before serving, garnish generously with fresh cilantro.
- Serve this hot and accompanied by any Indian bread or rice and wedges of lime.