1 star anise (optional if you’ve added the other spices; I like to add this spice since it’s pretty)
1 cup cup Diced Onions
1 tbsp Ginger-garlic paste
1 cup Diced/crushed/pureed Tomatoes
1 tsp Coriander Powder
½ tsp Kashmiri Red Chili Powder
1 tsp Garam Masala
1 tsp Dry Mango Powder (Amchur)
¼ tsp Dried Fenugreek Leaves (Kasuri Methi)
Instructions
Add the oil to a non-stick pan at medium heat and when it is hot add the cumin seeds, black cardamom and star anise.
When the cumin seeds start to sizzle, add the onions, mix well and cook for 2-3 minutes, add the ginger-garlic paste and continue cooking until the onions start to turn brown (another 5-6 minutes).
When the onions turn brown add the tomatoes, mix well and continue cooking on medium heat.
After about 5 minutes when the tomatoes seem to be cooked, add the chickpeas, coriander powder, red chili powder and mix well.
Add the dry mango powder and dried fenugreek leaves and mix well. Mash some of the chickpeas with the end of your spatula. The mashed chickpeas make the sauce thicker and every spoonful even more scrumptious.
Add the garam masala powder and mix well.
Notes
Empty the can of chickpeas and drain the liquid out using a strainer. Run water through the strainer to wash away any remaining liquid from the chickpeas.