Ingredients
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2 tablespoon Vegetable Oil
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1/2 teaspoon Black Mustard Seeds
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1/2 teaspoon Cumin Seeds
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2 cracked Cardamom Pods
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1/2 red diced Brown/White Onion
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1.5 teaspoon Grated Garlicor paste
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1.5 teaspoon Ginger (Grated)or paste
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1/4 teaspoon Salt
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1/2 teaspoon Turmeric Powder
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1 teaspoon Mix Powder / Curry Powder
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1/2 teaspoon Kashmiri Chilli Powder
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1 teaspoon Tomato Paste
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250ml Curry Base
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2 cubes Spinach
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300-400g Chickpeas
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1/4 Lemon Juice
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1/4 teaspoon Sugar
Directions
A fail-safe recipe for a restaurant style chickpea curry
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Steps
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1
Done
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Heat the oil, add cumin seeds, mustard seeds and cardamom pods. When mustard starts to pop add the onion and fry until soft |
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2
Done
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Add the garlic and ginger paste and fry for a couple of minutes |
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3
Done
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Add all the remaining spices and fry for 30 seconds |
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4
Done
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Add the tomato paste, 1/2 portion of the base gravy and stir for 30 seconds before adding the remainder then cook for a minute or 2 |
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5
Done
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Add the spinach and chickpeas, stir in and cook for a further 10-15 minutes on medium until the chickpeas are soft |
