Step 1: Prepare the Pastes

First, prepare the ginger-garlic paste by blending roughly equal proportions of peeled ginger and garlic with a little water until smooth. Separately, puree the onion and tomatoes. You can also chop them very finely.

Step 2: Sauté the Onion and Ginger-Garlic Paste

Heat oil in a thick-bottomed pan over medium heat. Add the onion puree and the ginger-garlic paste. Sauté for 3-4 minutes, stirring continuously, until the raw smell disappears and the paste starts to brown slightly.

Step 3: Add and Cook the Spices

Add the coriander powder, cumin powder, turmeric powder, and red chilli powder to the pan. Mix well and cook for about 1 minute. If the spices start to stick, add a small splash of water.

Step 4: Add Tomatoes and Finish the Paste

Pour in the tomato puree, mix everything together, and continue to cook for another 5-7 minutes. Stir occasionally until the paste thickens, dries out, and you see oil separating from the edges. Your curry paste is now ready.

Step 5: Store the Curry Paste

Let the curry paste cool down completely. You can then store it in an airtight container in the refrigerator for a week or freeze it for several months.

Step 6: Start the Chickpea Curry

To make the chickpea curry, heat some oil in a clean pan over medium heat. Add the whole spices: bay leaves, cinnamon stick, green cardamom pods, and cloves. Sauté for 1-2 minutes until they become fragrant.

Step 7: Combine Paste and Chickpeas

Add 4-5 tablespoons of the prepared curry paste to the pan and fry for a moment. Then, add the cooked chickpeas along with some water to achieve your desired gravy consistency.

Step 8: Simmer and Garnish

Mix everything well, add salt to taste, and let the curry simmer for 5 minutes. This allows the flavors to meld together. Once done, turn off the heat. Crush the dried fenugreek leaves (Kasuri Methi) between your palms and sprinkle them over the curry. Mix gently and serve hot.

• For a smooth, homogenous curry, puree the onions and tomatoes instead of chopping them.

• Avoid adding too much water, as it will dilute the flavors and make the curry soupy.

• Ensure the curry paste is cooked until the oil separates to remove any raw taste from the onions, tomatoes, and spices.

• Use a thick-bottomed pan to prevent the paste from sticking and burning.

• The ratio of coriander powder to cumin powder should be 2:1. Using too much cumin can make the gravy dark and bitter.

• Kashmiri red chilli powder is recommended for a vibrant red color without excessive heat.

• This curry paste is a lifesaver for busy people; it can be made in a large batch and frozen for future use.

• Use this curry paste as a base for other dishes with paneer, tofu, mixed vegetables, kidney beans, chicken, or lamb.

• Add cashew cream or yogurt to the curry for a richer, creamier texture.

• Garnish with fresh coriander or parsley leaves instead of dried fenugreek leaves.