This is a take on the classic Indian dish that I learned at George Brown.
50 g Ghee
5 g Cumin Seeds
1 medium Onion, chopped
20 g Garlic-Ginger paste
4 Green Chilis, (optional, or to taste)
5 g Chili Powder
10 g Coriander Powder
200 g Tomatoes (canned, crushed)
250 g Chickpeas (canned, rinsed well)
1 Lemon's Juice
1/2 bunch Cilantro, chopped
5 g Kasoori Methi leaves
5 g Garam Masala (or to taste)
Salt, to taste
1) Heat ghee in a pot, add cumin seeds until it crackles, then add onions and saute until lightly brown. Add ginger-garlic paste and green chilis (if using) and saute for 30 seconds.
2) Add the chili powder, coriander powder, and heat for 1 minute. Add the tomatoes.
3) Add cooked chickpeas and saute for 5 minutes. Add enough water to cover the chick peas, bring to a boil, and simmer for 5 minutes. Add lemon juice, cilantro, kasoori methi, and garam masala to taste. Adjust seasoning.