Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.