- 4
Ingredients
- 1 large red onion, chopped
- 2 tablespoons Ginger-Garlic paste, recipe follows
- 3 large Roma tomatoes
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 cup plain yogurt, whisk until smooth
- 1 tablespoon lime juice
- 1 (14 1/2-ounce) can chickpeas, drained and rinsed
- 1 (14 1/2-ounce) can artichoke hearts, drained rinsed and halved
- kosher salt
- 1/2 cup water
- Chopped fresh cilantro for garnish
Preparation
Step 1
Process the onion, ginger-garlic paste and tomatoes in a food processor or blender until smooth.
Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they are done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
Add the ground coriander, garam masala, paprika and trumeric and saute for 30 seconds. Then add the yogurt a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste and water. Cover and simmer for 10 minutes. Taste for seasonings and serve garnished with cilantro.
Ginger-Garlic Paste:
1/2 cup garlic lcoves, whole
1/2 cup fresh ginger, peeled and cut into 1/2-inch slices
1/4 cup canola oil
Throw the garlic, ginger and canola oil into the bowl of a mini food processor and let it process until it forms a semi-smooth paste. There will still be tiny little pieces in it, but overall, it should resemble a paste.