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Warm Spices and Tangy Tomato Sauce
Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour
Ingredients
- 4 medium cloves garlic, roughly chopped
- 1 inch ginger, roughly chopped
- 3 Thai chilies (to taste), roughly chopped
- 2 Tbsp juice from 1 lemon, divided in two
- salt
- 2 Tbsp vegetable oil or ghee
- 2 tsp black mustard seed
- 1 tsp whole cumin seed
- 1 large onion, finely diced
- 1/4 tsp baking soda
- 2 tsp ground coriander
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground turmeric
- 1 1/2 tsp Garam Masala, divided
- 1 (14 oz) can whole peeled tomatoes
- 2 (14 oz) cans chickpeas, drained and rinsed
- 1 cup cilantro leaves, roughly chopped
Directions
- Combine the 4 cloves of garlic, the 1 inch of ginger, the 3 Thai chilies, 1 Tbsp of the lemon juice, and 1/2 tsp salt in a mortar and pestle pound until a fine paste is produced. Set aside.
- Heat the 2 Tbsp of oil or ghee in a large saucepan or dutch oven over medium-high heat until shimmering. All at once, add the 2 tsp of mustard seed and 1 tsp of cumin seed. They will sputter and spit for a few seconds. as soon as they are aromatic (about 15 seconds), ad the large diced onion all at once, along with the 1/4 tsp of baking soda. Cook, stirring frequently, until onions start to leave a brown coating on the bottom of the pan, about 3 to 4 minutes. Add 1 Tbsp of water, scrape up the browned bits from the pan, and continue cooking. Repeat this process until the onions are a deep brown, about 10 minutes total.
- Immediately add the garlic/ginger/chili paste all at once and stir to combine. Add the 2 tsp of coriander, the 1/2 tsp of black pepper, 1/2 tsp of turmeric, and 1 tsp of the Garam Masala (reserve the 1/2 tsp for later). Stir until fragrant, about 30 seconds. Add the can of tomatoes and crush them using a spoon or potato masher. Add the 2 cans of drained, rinsed chickpeas and the 1 cup of cilantro for garnish. Add a 1/2 cup of water to the mixture.
- Bring bot to a simmer, cover with a lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
- Stir in remaining 1/2 tsp of Garam Masala and remaining 1 Tbsp of lemon juice. Season to taste with salt. Serve with rice and/or naann sprinkling additional cilantro on top.
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