Step-by-Step Instructions

1. 1.Prepare Onion and Tomato

   Finely chop or puree the medium-sized onion and tomatoes. If using less oil, pureeing is advisable for a smoother paste.

2. 2.Make Ginger-Garlic Paste

   Take roughly equal proportions of peeled ginger and garlic. Chop them roughly and blend with a little water until a fine, smooth paste is formed. Alternatively, use a mortar and pestle for a single-use portion.

3. 3.Sauté Onion and Ginger-Garlic Paste

   Place a thick-bottomed pan or wok on medium heat. Add your preferred cooking oil (ghee, sesame, mustard, or peanut oil). Once the oil is hot, add the pureed onion and ginger-garlic paste. Stir well and cook for 3-4 minutes until the raw smell fades and the mixture browns slightly.

4. 4.Add Dry Spices

   Add 1 tablespoon of coriander powder, 0.5 tablespoon of cumin powder, 0.5 teaspoon of turmeric powder, and 1 teaspoon of red chili powder (Kashmiri red chili powder is recommended for color without excessive heat). If you prefer extra hot food, you can add a deseeded fresh green chili at this stage.

5. 5.Cook Spices and Tomato Puree

   Cook the spices for about 1 minute, adding a little water if needed to ensure uniform mixing and prevent burning. Then, add the tomato puree. If using store-bought tomato puree, reduce the quantity by half. If using tomato paste or passata, use only 2 tablespoons. Mix everything nicely.

6. 6.Simmer the Paste

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

7. 7.Cool and Store the Paste

   Remove the pan from the heat and let the curry paste cool down completely. Once cooled, transfer it to an airtight jar or container for storage. Do not add salt to the paste at this stage; add it when you use the paste in a recipe.

8. 8.Prepare for Chickpea Curry (Optional Variation)

   Heat some cooking oil in a pan on medium heat. Add 2 Tej Patta (Indian Bay Leaf), 1 inch cinnamon stick, 4 green cardamom pods, and 5 cloves. Fry these whole spices for 1-2 minutes until they become aromatic.

9. 9.Combine Paste and Chickpeas

   Add 4-5 tablespoons of the prepared curry paste to the pan with the fried whole spices. Cook briefly, as the paste is already cooked. Then, add the cooked chickpeas (either soaked and boiled or canned). Add more water if you prefer a thinner curry, but avoid adding too much to retain flavor.

10. 10.Simmer and Finish Chickpea Curry

    Cook the chickpea curry for a further 5 minutes until it comes to a boil. Once boiling, the chickpea curry is ready. Optionally, you can add dried fenugreek leaves (Kasuri Methi) for an umami flavor or fresh herbs like parsley or coriander for a different taste.