We found this great vegetarian curry dish that we have made several times to go along with Saag or tikka masala.
- 4 medium cloves garlic, chopped
- 1-inch knob ginger, peeled, roughly chopped
- 2 tbsp lemon juice, divided
- Kosher salt
- 2 tbsp vegetable oil
- 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 ground black pepper
- 1/2 tsp turmeric
- 1 1/2 tsp garam masala
- 1 (14-ounce) can whole peeled tomatoes
- 2 (14-ounce) cans chickpeas, drained and rinsed
- 1 cup cilantro leaves, chopped
Combine garlic, ginger, 1 tbsp lemon juice and 1/2 tsp kosher salt in a small food processor and process until you create a fine past. Set aside.
Heat oil in a Dutch oven over medium-high heat until shimmering. Add Mustard seed and cumin and cook until they sputter and spit for a few seconds, and become aromatic. Add onion and baking soda and cook until onions are turning brown (3 – 4 minutes). Add 1 tbsp water to deglaze the pan and continue to cook. Repeat again with the 1 tbsp of water until the onions are a deep brown color. About 10 minutes
Add in garlic, ginger and chili paste and stir to combine. Then add in coriander, black pepper, turmeric and 1 tsp garam masala. Stir until fragrant.
Add in the can of tomatoes and crush them. Add in the two cans of drained chickpeas and cilantro along with 1/2 cup of water.
Bring to a simmer and cover slightly with a lid. Reduce heat to maintain a gentle simmer. Cook until liquid has reduced into a thick stew; 30 minutes.
Stir in remaining garam masala and lemon juice. Season to taste with salt.
Garnish with cilantro.