Ingredients
Method
- Add 3 tbsp of oil to a cooking pan and set the heat to medium.
- Add onions, tomatoes, ginger and garlic paste and cook for 15 minutes or until the tomatoes are completely crushed. Add water if needed.
- Mix in all the spices mentioned above and cook for 2 minutes.
- Add in the boiled chickpeas and 1 cup of water. Set the heat to low and cover the pan with the lid. Let the curry simmer for 5 minutes.
- Garnish with some fresh coriander in the end, serve with roti or rice and enjoy!!