Heat a deep saucepan and add the butter followed by the onions and garlic. Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red cihili powders. Mix for a minute and add tomatoes.
Cook the sauce until it begins to thickens. Add 1/4 cup of water and stir. Then add chickpeas and mix. Mash a few to the peas while cooking. Cover and simmer 5 minutes. Then add the ginger and the garam masala. Cook for another minute.
Serving
Suggestions
serve with pitta breads or basmati rice
Originally Submitted
12/27/2006
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