black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from ARVINDA’S WHOLE SPICES
finely chopped onions
crushed tomatoes, canned and unsalted
ARVINDA’s CURRY MASALA
chick peas, cooked
water, add extra if needed
sea salt, or to taste
ARVINDA’S GARAM MASALA, to garnish
Finely chopped fresh cilantro, to garnish
In a heavy-based pot or pan, heat the oil on medium-high. Add ARVINDA’S WHOLE SPICES and fry for one minute until the spices are fragrant, taking care not to burn them.
Add the onions and cook until caramelized, approximately 10 minutes, stirring continuously.
Reduce the heat to medium, stir in the tomatoes and cook for another minute. Sprinkle in ARVINDA’S CURRY MASALA, sugar and tamarind and cook for a couple of minutes.
Fold in the chick peas and add the water to create a sauce. Add the salt to taste. Cover and simmer for 10 minutes.
Add a little extra water if necessary, simmer for a couple of minutes and garnish with ARVINDA’S GARAM MASALA and cilantro. Serve with basmati rice and a side salad to make a healthy, well-balanced meal.