Ingredients
- 2 cups cooked chickpeas, drained
- 2 tablespoons mustard oil, coconut oil, or ghee
- 1 tablespoon mustard seeds
- 3 green thai chilis, sliced
- 3 to 5 cloves garlic, chopped
- 2 finger-sized cinnamon sticks
- 5 to 6 fresh curry leaves
- 3/4 cup chopped onion
- 1 tablespoon minced fresh ginger
- 2 cups water
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon dried mango powder (amchur) or 1-2 tbsp. fresh lemon juice
- Pinch asafoetida (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/2 teaspoon tamarind concentrate
- 14 ounces coconut milk
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garam masala
How to Make
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Step 1: In a large skillet, heat oil/ghee with mustard seeds, sliced chilis, garlic, cinnamon, and curry leaves just until it becomes fragrant.
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Step 2: Add onions and ginger to pan and cook until onion is soft.
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Step 3: Add water, coriander, turmeric, amchur/lemon juice, asafoetida, salt, pepper, tomato paste, and tamarind concentrate, stirring until blended.
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Step 4: Bring to a simmer and cook until water reduces and mixture thickens, 15 minutes or so.
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Step 5: Add the coconut milk and cook over low heat until liquid reduces and mixture thickens.
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Step 6: Stir in cayenne and garam masala just prior to serving.
Tips & Variations
- Serve with chapatis, nan, bhatura, or rice.
We hope you enjoy this recipe!
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