Punjabi Chickpea Masala in Spiced Tomato Gravy

What you need

• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 bay leaf
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2.5 cm fresh ginger, grated
• 2 green chilies, finely chopped
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder, or 1/2 tsp hot chili powder
• 1/2 tsp ground turmeric
• 400 g (14 oz) ripe tomatoes, about 3, puréed
• 2 can (15 oz each) chickpeas, 400 g each, drained and rinsed
• 250 ml (1 cup) water
• 1 tsp salt, plus more to taste
• 1 tsp garam masala
• 1 tbsp lemon juice
• 1 handful fresh cilantro, chopped

Method

Restated from the original video

1. 1

   Heat the oil in a heavy pan over medium heat. Add the cumin seeds and bay leaf and let them crackle for 30 seconds.

2. 2

   Add the onion and cook, stirring often, until deep golden, 10-12 min.

3. 3

   Stir in the garlic, ginger and chilies and cook until the raw smell is gone, 1-2 min.

4. 4

   Lower the heat and add the coriander, ground cumin, chili powder and turmeric. Stir for 30 seconds so the spices toast without burning.

5. 5

   Pour in the tomatoes and cook, stirring, until the mixture thickens and oil starts to pool at the edges, 6-8 min.

6. 6

   Add the chickpeas, water and salt, then bring to a simmer.

7. 7

   Cook uncovered, stirring now and then, until the gravy is thick, 15 min.

8. 8

   Mash a spoonful of chickpeas against the side of the pan and stir them back in to thicken the gravy.

9. 9

   Take off the heat and stir in the garam masala and lemon juice. Taste and adjust the salt.

10. 10

    Scatter over the cilantro and serve hot with roti or bhatura.

Imported from minimalistbaker.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.