Ingredients
- Oil
- 1 tsp cumin seeds
- 1 onion, sliced/diced
- 1 tbsp Madras Curry Paste (or Tikka Masala Paste for less heat)
- Water
- ½ tsp ground cumin powder
- 1 tsp garlic puree or chopped
- 1 green chili, sliced
- 1 tomato, chopped
- 1 tin of chick peas
- Pinch of sugar
- Pinch of salt
- ½ juice of a lemon
- Coriander
Extra:
- Naan Bread
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Directions
- Put some oil in the pan and add in cumin seeds. When they start sizzling, add onion.
- Once golden brown, add Madras Curry Paste or Tikka Masala Paste.
- Sprinkle with water so the spices don't burn.
- Add ground cumin powder, garlic and chili.
- Once the oil separates to the surface, add tomato.
- When tomatoes are cooked, add chick peas and stir well.
- If you want it more saucy, keep adding water.
- To test if chick peas are cooked, squeeze one between your fingers – it should break open and be warm on the inside.
- Once chick peas are cooked, add a pinch of sugar and a pinch of salt, and squeeze in lemon juice.
- Stir in handful of roughly chopped coriander
To serve:
Alongside naan bread
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