Ingredients:
1 (15 ounce) cans chickpeas, cooked,drained and washed
1 tablespoon ghee
1 teaspoon mustard seeds
1 onions, chopped fine
4 cloves garlic, chopped
1 teaspoon fennel
2 tablespoons curry powder, mixed with water to form runny paste
1 tablespoon tomato puree
4 tomatoes, quartered
salt and pepper
1 pinch asafetida powder (optional)
hot water
1 cup chopped fresh coriander
Directions:
Heat ghee and fry mustard till they begin to pop.
Reduce heat, add onion, saute until translucent.
Add garlic and fennel and saute for up to 5 minutes.
dont let garlic burn.
Reduce heat and add curry paste.
Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
Add tomato puree, chickpeas and tomatoes with 1/4 pint hot water.
Cook gently until water evaporates.
Add another 1/4 pint hot water and the salt, pepper and asafoetida.
Cook gently until water has evaporated again leaving a dryish curry.
Stir in coriander and serve.
Servings: 2
Time preparation: 0 min.
Time total: 10 min.