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Cholay - Punjabi Chickpea Curry

Chickpea curry with a tangy kick

Ingredients

Quantities are shown as originally provided.

1 medium onion (diced finely)
2 medium tomatoes (diced finely)
2 cloves garlic (minced)
1 inch garlic (minced)
1 tin chickpeas (1 tin = 1 cup or 160g cooked)
1/2 cup full fat yogurt
3 tbsp oil
1 tsp salt
1 tsp ground coriander
1/2 tsp red chilli powder
1/2 tsp paprika (for colour - can use deghi mirch or Kashmiri red chilli powder instead)
1/4 tsp turmeric
3/4 tsp garam masala
1/4 tsp amchoor powder (dried mango powder, optional)
fresh coriander, chopped (for garnishing)

1
Heat oil in a pot and add the chopped onions, garlic and ginger. Cook them over a medium to high heat till they brown lightly. Don't let them burn! Keep stirring to prevent them from burning.
2
Add the tomatoes and a few splashes of water. Let this cook over medium heat till the tomatoes break down and a thick masala forms. You'll need to stir often to help the tomatoes break down.
3
Add all the spices and the chickpeas. Let this cook for 2 minutes in the masala.
4
Add in the yogurt and 1/2 cup of very hot (not boiling) water. Turn the heat to low and let the curry simmer for 10-15 minutes.
5
Uncover - if the curry isn't as thick as you'd like, allow it to thicken over a medium to high heat without the lid.
6
Garnish with freshly chopped coriander before serving.