Preparation time:  10mins    Cooking  time: 30mins       Serves:  4

  • 1/4 tsp black mustard seeds
  • 2 cloves
  • 2 small pieces cinnamon sticks
  • 1 star anise 
  • 1/4 tsp cumin seeds 
  • 2 cardamom pods 
  • Pinch of fenugreek seeds 
  • 2 sprig curry leaves  
  • 1 small onion  finely chopped 
  • 2-3 green chillies (remove stems and leave whole)
  • 2 bay leaves
  • 1 tbsp garlic & ginger paste
  • 1-2 (15ml-30ml) tbsp mild chilli powder or paprika powder (adjust quantity to heat tolerance)
  • 1 tsp (5ml) coriander powder 
  • 1 tsp (5ml) cumin powder 
  • 1/2 tsp (2.5ml) garam masala 
  • 1/2 tsp (2.5ml) turmeric powder 
  • 1 ½ (250ml+125ml) cups canned chopped tomatoes 
  • 1 cup (250ml) dried chickpeas soaked overnight and boiled until soft (keep-aside)
  • 30ml cup kasuri methi (dried fenugreek leaves) 
  • ¼ cup (60ml) cashews boiled for 5 minutes (keep aside)  
  • Salt to season 
  • Fresh coriander to garnish 

Let’s get cooking:-)

Start off by boiling or pressure cooking the chickpeas – keep aside 

Microwave cashew nuts for 2 minutes – allow to cool then blitz in a blender with a quarter cup water until smooth – keep aside.  

Heat your pot over medium to hot heat.  When your pot is hot, toss in the black mustard seeds, cloves, cinnamon sticks and star anise. As soon as the seeds start to pop, turn down the heat, then add the  cumin seeds, cardamom pods, fenugreek seeds and curry leaves.  

Add a ¼ cup water – give the pot a swirl    

Then toss in the onions, chillies, bay leaves and garlic & ginger paste. Give it a quick stir. Turn up the heat.  

Let the onion braise in the water. When the water dries out –   Keep adding a splash of water until the onions are soft and golden brown. 

Turn down the heat.  Make sure there is no water in the pot.  Toss in the chilli powder, coriander powder, cumin powder, garam masala and turmeric powder.  Stir for 30-45 seconds without water then pour in quarter cup water. 

Add the tomatoes and salt – give it a good stir. Cover with a lid and cook on medium heat.  

Continue to add a splash of water when necessary.   Cook for about 8-10 mins 

Throw in the cooked chickpeas and kasuri methi – cook for another 8 -10 minutes again adding little bits of water.  

Pour in the cashew cream stir and cook for a further 5-8 minutes 

Turn off heat – garnish with fresh coriander.