Directions
- 1Chop the onion and place in a bowl.
- 2Mince the garlic.
- 3Juice the lemon.
- 4Chop the cilantro and set aside.
- 5Grate the ginger and set aside.
- 6Open the cans of fire-roasted tomatoes and chickpeas.
- 7Add the chopped onion to a pot with olive oil and cook until translucent.
- 8Add the minced garlic to the pot and stir.
- 9Add the spice mixture to the pot and stir.
- 10Add the fire-roasted tomatoes to the pot and stir.
- 11Add water or vegetable stock if desired.
- 12Add the chickpeas to the pot and stir.
- 13Cover the pot and let it simmer.
- 14Stir in the cashew butter.
- 15Add the lemon juice and stir.
- 16Add the chopped cilantro and stir.
Ingredients
- 1 large onion
- 5 cloves garlic
- 1 lemon
- 1 handful cilantro
- 1 inch fresh ginger
- 1 can fire roasted tomatoes
- 1 can chickpeas
- 1 tsp kasuri methi
- 1 tbsp cashew butter
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp pepper
- 0.5 tsp ground cumin
- 0.5 tsp turmeric
- 1 tsp garam masala
- 1.5 tsp ground coriander
- 1 tsp red chili powder
- 0.5 tsp paprika
- 1 bay leaf
- 2 tbsp olive oil
- 1 water or vegetable stock
Equipment
knifecutting boardbowlwhiskgratercan openerpotwooden spatulaimmersion blender
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup