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:
P.S: Do NOT under cook… I find it was tastier because it was simmering for over 40 minutes.
ENJOY!
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:
- Heat up some oil in a large wide pan and fry the onions till they’re deep golden brown
- Add the minced garlic and ginger paste in and fry for a few more minutes
- Add everything but the coriander in!
- Fry on medium heat for 10 minutes or so
- Add water (depends on how much gravy you want) and cover, simmering on low-medium for about 20 minutes
- Check to see if you would like more gravy, and add more water accordingly
- Cover again and simmer for low-medium for another 20 minutes or until the oil rises to the surface
- Add in the coriander and mix
- 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!