The recipe:
- prepare one can of chickpeas. Separate a handful of chickpeas and mash them into a paste, thinned with water.
- prepare a spice blend: 1.5 tablespoonsful of Kashmiri chili powder, 1 tbsp. of paprika, 1 of ground turmeric, 1/2 tbsp. each of ground black pepper, ground cumin, ground coriander, and garam masala
- grate a thumb-size piece of ginger, and 3 cloves of garlic
- mince one large yellow onion
- in a large stainless steel skillet/sauté pan, sauté the onion in 2 tbsp. ghee + salt to taste until lightly golden. Make sure you've got a lid for your skillet; you'll need it later.
- add 1/3 cup of dry basmati rice, and sauté for 1~2 minutes, stirring constantly.
- add in 3 tbsp. butter, and the ginger and garlic, and keep sautéing until the butter is melted and the ginger+garlic is fragrant (about a minute)
- add the spice blend; stir until incorporated, but be quick -- don't let it burn
- add in one can of tomato sauce/puree (as in, pureed tomato with little to no other ingredients.) Rinse the can with water -- about half its volume -- and add this water to the pan. You could just add water directly, but I like to use it to make sure I'm not leaving any tomato in the can.
- add the chickpeas and chickpea paste
- bring to a low simmer, reduce heat to low, and cover for 15 minutes. Check it every so often to make sure it's not getting too dry; add more water if needed.
- remove the lid and simmer uncovered until it reduces and thickens -- you want to get it *thicker* than how you want it to end up.
- stir in heavy cream. I've never measured the amount, but you want it about the color of the above photo
- keep simmering until it's heated back up, just a few more minutes. Then it's ready.
If you want, you can omit the rice, and prepare rice separately to serve it over. I like to cook the rice in the curry, though, just for efficiency.
u/AlfwinOfFolcgeard — 11 days ago