Time required: 1 hour

Serves 4

Toast and grind

• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds.

To the ground spices add

• 1 tsp amchoor (dried mango) powder
• 2 tsp paprika
• 1/2 tsp garam masala
• 1 tsp turmeric powder
• 1/4 tsp cayenne powder (omit for non-spicy)
• 1/4 tsp fenugreek powder
• 3/4 tsp salt.

Don't forget to make rice if you want rice!

In a large non-stick pan, heat

• 3 tbsp unsalted butter (or coconut or vegetable oil)

over medium heat. Once hot, add

• 2 cups yellow onion, diced small
• a few dried red chilies (omit for non-spicy)

and cook, stirring occasionally, until the onions are starting to soften and turn translucent or are starting to brown on the edges (~15 minutes). Add

• 2 tsp minced garlic
• 2 tsp minced (or grated) ginger
• 1 diced green chilie (if you didn't use red chilies; omit for non-spicy)

and cook for about 30 seconds.

Add the dried spices from before.

Mix well and cook for 1 minute, then add

• 1 can (14 oz) petite diced tomatoes.

Cook for 3 minutes more and add

• 2 cans (15 oz each) chickpeas, one drained, the other not drained

Bring to a simmer, reduce to low heat, cover, and cook for about 20 minutes. Then, remove the cover, add

• 2 tsp brown sugar
• 2 tsp lemon juice

and continue to cook until thickened (5–10 minutes). Remove from the heat, add

• 1 tsp ground dried fenugreek leaves
• 1/2 tsp garam masala
• 2 tbsp heavy cream (optional)

and mix well. Serve over basmati rice.