After my very lame curry a few weeks ago, I promised a more authentic Indian recipe. I am so glad I did – this was the first Indian dish I made that actually resembled something I would order in a restaurant. It was much spicier than my usual fare, I think my eyes were watering at one point, but it was just so good. I served it over brown rice instead of traditional basmati, but it would have also been good with naan.
At first glance, this recipe
may look intimidating, but let’s break it down. You need oil, onions, garlic, tomatoes, and chickpeas – ingredients you might even have on hand now. Then you need fresh ginger, a chili pepper, and a lemon which are all supermarket basics. Next come the spices: coriander, cumin, cayenne pepper, turmeric, cumin seeds, paprika, and garam masala. I had two in my cabinet already, got a few in the spice bin at Whole Foods for less than $1, and skipped the turmeric and cumin seeds. And once you have everything all measured out, the recipe comes together very quickly!