What you need:

1 ½ large red onion sliced thin
Oil to taste
1 tbsp minced garlic
1 tsp ginger paste
2 cans chick peas washed and drained (I used canned, but you can use regular- just make sure they are boiled and softened)
4 small tomatoes sliced thin
1 tsp garam masala
Salt to taste
Black pepper to taste
2 tsp cumin seeds
1 ½ tsps coriander powder
½ tsp turmeric
1 tbsp Shan Karachi Biryani Masala * (this was the secret ingredient that really gave this dish some oomph!)
½ a scotch bonnet pepper diced finely (I used only half as these peppers are from my mom in law’s backyard and are lethal- very different from the peppers you find in the stores… so use as per your discretion)
1 tbsp tamarind paste (optional)
1 cup chopped coriander

How to:

  1. Heat up some oil in a large wide pan and fry the onions till they’re deep golden brown
  2. Add the minced garlic and ginger paste in and fry for a few more minutes
  3. Add everything but the coriander in!
  4. Fry on medium heat for 10 minutes or so
  5. Add water (depends on how much gravy you want) and cover, simmering on low-medium for about 20 minutes 
  6. Check to see if you would like more gravy, and add more water accordingly
  7. Cover again and simmer for low-medium for another 20 minutes or until the oil rises to the surface 
  8. Add in the coriander and mix
  9. Serve hot with some naan (Indian flat bread) or basmati rice 

P.S: Do NOT under cook… I find it was tastier because it was simmering for over 40 minutes.

ENJOY!