350gplum peeled tomatoestinned (puréed) or fresh puréed
1 ½tspcumin seeds
1tbspfresh chopped coriandersave some for garnish (optional)
¾tbspdried fenugreek leavescrushed
¾tspcumin powder
1 ¼tspturmeric powder
½tspred chilli powder
1tspsalt or to taste
1 ¼tspgaram masala
1tspamchoorraw mango powder
1tspanardana powderraw pomegranate powder
200mlwater
Instructions
Heat 4 tbsp of the vegetable oil in a saucepan. Add cumin seeds and wait for them to sizzle.
Add onions and cook on a high heat for 4-5 minutes until they are golden brown and caramelised.
Add ginger and garlic and green chilli and sizzle for a few seconds.
Add plum peeled puréed tomatoes then lower to a medium heat.
Add turmeric, red chilli, cumin powder and salt, and mix well.
Cover the saucepan with the lid and cook the masala for 4-5 minutes (mixing occasionally in-between).
Check the masala, give it a thorough mix, see how long is required for the masala to split and sizzle and release oil from the edges. Cook for 2-3 minutes more if required.
Once the masala is fully cooked and sizzling, add in chickpeas followed by 2 remaining tablespoons vegetable oil, cook for 1-2 minutes.
Add the water, cover saucepan again and cook for another 4-5 minutes (stir occasionally in-between).
Uncover the saucepan, add finishing touches of amchoor, anardana powder, fresh coriander, garam masala and dried fenugreek leaves, cook for a final minute.
Adjust the seasoning as required and cook for a final 2 minutes or so.