Follow these steps for perfect results
onions
chopped
fresh ginger
grated
garlic
chopped
cumin seeds
bay leaf
cinnamon stick
tomatoes
chopped
ground coriander
turmeric
salt
cayenne pepper
garbanzo beans
rinsed and drained
garam masala
fresh lemon juice
Heat cumin seeds, bay leaf, and cinnamon in a large saucepan over medium heat until fragrant.
Add ginger and garlic, cook until fragrant.
Add onions and saute until translucent, adding water to prevent sticking.
Add tomatoes, coriander, turmeric, salt, and cayenne pepper.
Check seasoning and adjust as needed.
Bring to a boil.
Add garbanzo beans, cover, and reduce heat.
Simmer on low for 10-15 minutes.
Stir in garam masala and lemon juice before serving.
Garnish with chopped cilantro (optional).
Serve with rice, Indian breads, or pitas.
Expert advice for the best results
Soaking garbanzo beans overnight will reduce cooking time.
Adjust the amount of cayenne pepper to your desired level of spice.
For a richer flavor, add a tablespoon of butter or ghee at the end of cooking.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh cilantro and a drizzle of lemon juice.
Serve hot with rice, naan, or roti.
Garnish with chopped onions and cilantro.
Serve with a side of raita (yogurt dip).
The hops in IPA complement the spiciness of the curry.
The sweetness balances the spice and acidity of the dish.
Discover the story behind this recipe
A staple dish in North Indian cuisine, often served at festivals and celebrations.
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