1/4 cup finely chopped onion
~2 tsp olive oil
2 tbsp butter
1 tbsp pureed garlic & ginger (~3 garlic cloves, ~1 inch piece ginger) (next time use 1.5 or 2 tbsp)
2 tsp lemon juice
1 tsp ground cumin
1 tsp garam masala (next time use 1/2 or 3/4 tsp)
1 tsp chili powder
1 bay leaf
1/4 tsp fenugreek
1 8oz can tomato sauce
1 cup half and half
1/4 cup yogurt
1/8 tsp cayenne
1 can chickpeas (drained)
Saute onion in olive oil until soft/translucent, add butter, garlic/ginger, lemon juice, cumin, masala, chili powder, fenugreek and bay leaf, saute 1 min, add tomato sauce, simmer 2 mins, stir in half and half, yogurt and cayenne and simmer ~10+ mins. Stir in chickpeas and heat through
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1 comment:
trial #2, used 2.5 tbsp ginger/garlic mince (2 large pieces of ginger and 6 garlic cloves)....next time use 2 inch x 1 inch piece of ginger and 5 garlic cloves.
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