Step-by-Step Instructions

1. 1.Prepare Ginger and Garlic

   Peel and roughly chop the ginger and garlic. Blend them together with a little water until a fine, smooth paste is formed. Set aside.

2. 2.Prepare Onion and Tomatoes

   Chop the onion and tomatoes into small pieces. For a smoother paste and if using less oil, it's advisable to puree them. Blend them with a minimal amount of water to avoid a watery consistency.

3. 3.Heat Oil in a Thick-Bottomed Pan

   Place a thick-bottomed pan or wok on medium heat. Add 2 tablespoons of cooking oil of your choice (ghee, sesame oil, mustard oil, or peanut oil are recommended).

4. 4.Sauté Onion-Ginger-Garlic Paste

   Once the oil is hot, add the pureed onion along with the ginger-garlic paste. Stir well and cook on medium heat for 3-4 minutes until the raw smell fades and the mixture browns slightly. The exact browning time may vary depending on the type of onion used.

5. 5.Add Dry Spices

   Add 1 tablespoon of coriander powder, 1/2 tablespoon of cumin powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of Kashmiri red chili powder to the pan. Cook for about 1 minute, adding a little water if needed to mix uniformly and prevent sticking.

6. 6.Add Tomato Puree

   Add the pureed tomatoes to the pan. Mix everything nicely. If using store-bought tomato puree, reduce the quantity by half. If using tomato paste or passata, use only 2 tablespoons.

7. 7.Simmer the Curry Paste

   Continue to cook the mixture for 5 more minutes on medium heat. The paste will start thickening and drying out, and you will notice some oil separating at the edges. This indicates that the raw aromas have mellowed, and the paste is cooked.

8. 8.Cool and Store the Curry Paste

   Remove the pan from heat and let the curry paste cool down completely. Once cooled, transfer it to an airtight container or bottle for storage. This paste can be frozen for future use.

9. 9.Prepare Cooked Chickpeas

   For the chickpea curry, ensure you have cooked chickpeas ready. You can soak and boil dried chickpeas, or use good quality canned chickpeas (drained and rinsed).

10. 10.Heat Oil and Temper Whole Spices (Optional Variation)

    In a separate pan, heat 1-2 tablespoons of cooking oil on medium heat. Add 2 Tej Patta (Indian bay leaves), 1 inch cinnamon stick, 4 green cardamom pods, and 5 cloves. Sauté for 1-2 minutes until a rich aroma fills the air.

11. 11.Combine Curry Paste with Tempered Spices

    Add roughly 4-5 tablespoons of the prepared curry paste to the pan with the tempered whole spices. Mix well. Since the curry paste is already cooked, you don't need to cook it for too long.

12. 12.Add Cooked Chickpeas and Water

    Add the cooked chickpeas to the pan. Stir to coat them evenly with the curry paste. Add 1/2 to 1 cup of water, or more if you prefer a thinner consistency (though a thicker gravy is recommended for richer flavor).

13. 13.Simmer the Chickpea Curry

    Cook the chickpea curry for a further 5 minutes on medium heat, until you hear a boiling sound. This allows the flavors to meld together.

14. 14.Add Dried Fenugreek Leaves (Optional)

    For an optional flavor variation, crush 1 teaspoon of dried fenugreek leaves (Kasuri Methi) between your palms and sprinkle over the curry. Stir gently.

15. 15.Serve

    Your flavorful chickpea curry is now ready to be served. Enjoy it with rice, naan, or your favorite bread.