Prep Time 50 minutes Serves 4-6
- 4 Medium cloves garlic roughly chopped
- 1 “ Fresh Ginger peeled roughly chopped
- 1-6 green Thai Chilies to taste (roughly chopped)
- 2 Tbls fresh lemon juice divided
- Rock salt to taste
- 2 Tbls Ghee
- 1 tsp whole cumin seed
- 1 ½ tsp prepared garam masala spice mix
- ¼ tsp ground coriander
- ½ tsp freshly ground black pepper
- ½ tsp turmeric
- 1 (14 oz can) whole peeled tomoatoes
- 2 (14 oz can) chickpeas drained and rinsed
- 1 large onion finely chopped
- 1 cup fresh cilantro leaves chopped
Combine garlic, ginger, chilies, 1 tablespoon lemon juice, and ½ teaspoon kosher salt in a mortar and pestle or in the small work bowl of a food processor and pound or process until a fine paste is produced. Set aside
Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat until shimmering. All at once, add mustard seed and cumin. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add onion all at once. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
Immediately add garlic/ginger/chili paste all at once and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds. Add tomatoes and crush them using a whisk or potato masher. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add ½ cup water.
Bring to a simmer, cover with 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 garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan, sprinkling additional cilantro on top.