Ingredients...
90ml sunflower oil
4 black cardamom pods
4 green cardamom pods
8 cloves
1 bay leaf
2 cinnamon sticks
4g cumin seeds
450g onion paste
30g garlic, finely chopped
30g ginger, finely chopped
200g tomatoes, grated
400ml water
15g salt
10g chilli powder
10g mango powder
20g ground coriander
20g garam masala
80g Essential Cuisine South Indian Style Seasoning
1.6kg tinned chickpeas
30g fresh coriander
200g onion, peeled and sliced
Method...
- Heat the oil in a large wide saucepan, add the black and green cardamom pods, cloves, cinnamon and bay leaf. Cook for 1 minute, until they start to change colour.
- Add the cumin, once they start to sizzle add the onion paste. Cook over a medium low heat, stirring often for 15 minutes until the onion is dark golden brown.
- Stir in the garlic and ginger, cook for 1 minute. Then stir in the tomatoes and 200ml of water. Cover and cook on a low heat for 20 minutes, until the tomatoes are soft and the mixture comes together as a sauce.
- Add the salt, chilli powder, mango powder, ground coriander, garam masala and Essential Cuisine South Indian Style Seasoning, mix well.
- Now add the chickpeas with there can juices, along with the remaining 200ml water. Bring to the boil, then cover again and cook for 20 minutes until the chickpeas are soft. Use a masher to break up some of the chickpeas, but not all.
- Divide between 10 bowls, garnish with coriander and slice onion. Serve with bread of your choice.