Step-by-Step Instructions

1. 1.Prepare Ginger-Garlic Paste

   Peel equal proportions of 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 single-use portions.

2. 2.Prepare Onion and Tomatoes

   Chop the onion and tomatoes very finely. For a smoother paste and if using less oil, it's advisable to puree them. Blend with minimal water to avoid a watery slurry.

3. 3.Sauté Onion and Ginger-Garlic Paste

   Heat 1-2 tablespoons of your preferred oil (ghee, sesame, mustard, or peanut oil) in a thick-bottomed pan over medium heat. Add the pureed/finely chopped onion and ginger-garlic paste. Sauté for 3-4 minutes until the raw smell fades and the mixture browns slightly. Stir continuously to prevent sticking; add a little more oil if needed.

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 chili powder recommended for color). Cook for just about 1 minute, adding a splash of water if needed to mix uniformly.

5. 5.Incorporate Tomato Puree

   Add the tomato puree to the pan. Mix everything nicely. If using store-bought tomato puree, reduce the quantity by half as it's thicker. If using tomato paste or passata, use only 2 tablespoons. Cook the mixture for 5 more minutes until it thickens, dries out slightly, and oil starts to separate at the edges. This mellows the raw aromas.

6. 6.Cool and Store Curry Paste

   Remove the pan from heat and let the curry paste cool completely before transferring it to a bottle or airtight container for storage. Do not add salt at this stage; add it when using the paste in a recipe.

7. 7.Prepare Whole Spices (for Chickpea Curry)

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

8. 8.Combine Paste and Chickpeas

   Add 4-5 tablespoons of the prepared curry paste to the pan with the whole spices. Stir well. Add the cooked chickpeas (drained). Add more water if you prefer a thinner consistency, but avoid too much to retain flavor. Cook for a further 5 minutes until the mixture boils.

9. 9.Add Optional Flavorings

   Stir in 1 teaspoon of dried fenugreek leaves (kasuri methi) for an umami flavor with a hint of bitterness. You can also add fresh herbs like parsley or coriander leaves for a different taste. Your chickpea curry is now ready.