Yield: 8 servings
3 tablespoons neutral oil, such as expeller-pressed canola oil
1 tablespoon cumin seeds
1 large onion, cut into small dice
2 ounces (about 3 tablespoons) garlic-ginger paste, see note
1 fresh jalapeno or serrano, minced, or more to taste
1 tablespoon ground coriander
½ teaspoon ground cayenne
1 teaspoon ground turmeric
1 can (28 ounces) ground or diced tomatoes
1 can (29 ounces) chickpeas, drained, rinsed
1 teaspoon garam masala
1 tablespoon amchur (dried mango powder)
or 1 ounce lemon juice
1 tablespoon brown sugar
Salt as needed
Fresh cilantro, chopped
Note: Garlic-ginger paste is available at some grocery stores in tubes or jars. To make it at home, simply pulse roughly equal amounts of peeled, minced garlic and peeled, grated ginger in a food processor with a little oil and salt. It will keep for a couple months or more in the refrigerator. Or buy garlic paste and ginger paste separately, then mix them together. Leftovers freeze well.
1. Heat oil in a large, heavy bottomed saucepan over medium heat. Add cumin seeds and onion; cook, stirring, until fragrant and onion is translucent, 1 to 2 minutes.
2. Stir in garlic-ginger paste and minced jalapeno along with coriander, cayenne and turmeric.
3. Add tomatoes and chickpeas; increase heat to bring to a boil, then reduce heat and simmer to thicken slightly and combine flavors, 15 to 20 minutes.
4. Add garam masala, amchur or lemon juice, brown sugar and salt to taste (about 1 teaspoon). Simmer to combine flavors, 5 minutes. Remove from heat and serve immediately, garnished with cilantro.
Per serving: 237 calories; 8g fat; 1g saturated fat; no cholesterol; 34g carbohydrates; 10g sugar; 9g protein; 443mg sodium; 8g fiber
Based on a recipe by Ravi Balasubramanian