Ingredients
- 1 large red onion, chopped ( about 2 cups)
- 2 garlic cloves, minced
- 1 tablespoon ginger, peeled and minced
- 1 can (8 ounce) tomato sauce
- 2 tablespoons oil (canola oil or 2 tablespoons ghee)
- 1 teaspoon cumin seed
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 cup yogurt (whisked until smooth)
- 1 tablespoon lime juice ( about 1/2 a lime)
- 1 can (14 1/2 ounce) chickpeas, drained and rinsed
- 1 can (14 1/2 ounce) artichoke hearts, drained, rinsed, and quartered
- 1 serrano pepper, minced (optional)
- Kosher salt
- 1/2 cup water
- Fresh cilantro, chopped for garnish
How to Make
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Step 1: Process the onion, garlic, ginger, and tomato sauce in a food processor or blender until smooth.
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Step 2: Meanwhile, warm the oil/ghee in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds (and optional serrano chili). Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
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Step 3: Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds.
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Step 4: Then add the yogurt, a little at a time so it doesn't curdle. NOTE: temper the yogurt with some of the hot tomato mixture, add 1 Tablespoon at a time to warm up the yogurt & prevent curdling.
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Step 5: Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer for 60 minutes.
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Step 6: Taste for seasonings and serve garnished with cilantro over basmati rice or with Naan.
We hope you enjoy this recipe!
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