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Ingredients
  

  • 1½ cups dried chickpeas or 600g cooked chickepeas
  • 2 large onions
  • ½ recipe Korma paste
  • 1 teaspoon turmeric (divided)
  • ¼ cup vegetable oil or ghee
  • 1 piece green chili
  • ½ teaspoon garam masala
  • 1 teaspoon amchur (dried mango powder)
  • ¼ teaspoon chili powder
  • ¼ teaspoon black pepper
  • 2 sticks cinammon
  • ½ teaspoon coriander powder
  • 2 bay leaves
  • 3 green cardamoms
  • 3 cloves
  • 1 star anise
  • 250 grams chopped tomatoes (about 4 large, peeled with seeds removed)
  • 1 can coconut milk

Instructions
 

  • If using dried chickpeas, overnight soaking is required. Then pressure cook for 25-30 minutes, add ½ teaspoon of salt and turmeric to the cooking liquid. You need about 6-8 cups of water. If you do not have a pressure cooker, bring to a boil in a heavy pot, add salt and turmeric, seal pot with aluminium foil and put a heavy lid on. reduce heat to medium and cook for about 50-60 minutes.
  • If you using canned chickpeas, rinse and set aside. Make korma paste, you can also use good quality store bought paste.
  • Heat up oil in a pan, add the aromatics (cinnamon, bay leaves, cardamom, cloves and anise). Add chopped onions and stir fry till browned but not burnt. Add  green chili chopped or left whole with a slash.
  • Add korma paste and stir fry till cooked and a bit dry about 5 minutes.
  • Add all the dry spices ( black pepper, turmeric, chili powder, garam masala, coriander powder, amchur), cook for 30 seconds, careful not to burn spices.
  • Add chopped tomatoes and cook for a few minutes.
  • If using dried chick peas, add with the cooking liquid to the sauce. If using precooked chick peas, add chick peas to sauce and  some water (about 3-4 cups). Simmer for about 15-20 minutes.
  • Add coconut milk. Taste and season with salt. Adjust other seasoning as required.
  • Garnish with fresh coriander leaves and serve with basmati rice or roti.