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2 tablespoon vegetable oil plus 1 tablespoon butter
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4 medium onions (peeled and minced)
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3 clove garlic (peeled and minced)
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2 tablespoon ground coriander
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4 teaspoons ground cumin
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1 teaspoon ground cayenne pepper
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3 teaspoon ground turmeric
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1 cup chopped tomatoes
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2 cups water
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8 cups cooked chickpeas or 4 (15 ounce) cans chickpeas, rinsed and drained
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4 teaspoons ground roasted cumin seeds (or regular cumin seeds lightly toasted in a pan before adding)
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2 tablespoon amchoor powder (I often leave out with no harmful impact)
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4 teaspoons paprika
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2 teaspoon garam masala
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1 teaspoon salt
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1 lemon (juiced)
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1 fresh, hot green chili pepper minced (jalapeno)
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4 teaspoons grated fresh ginger
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