Himachali Chana Madra (Himachala Chickpea Yoghurt Curry)

Ingredients:

4 tbsp ghee (clarified butter), divided
1 1/2 onions, finely chopped
4 green cardamom pods, crushed
1 cinnamon stick
1 tsp of coriander seeds
1 bay leaf
1 1/2 tomatoes, finely chopped
300ml of Greek yogurt
400g cooked chickpeas
300ml of boiling water
1 1/2 tsp of chilli powder
1 tsp of garam masala
1/2 tsp of turmeric powder
1/2 tsp of cumin powder
1 tbsp of dried fenugreek leaves
Salt to taste
Coriander leaves, to garnish

Method:

Place a pan over low heat. Add 2 tbsp of the ghee and when hot add the chopped onion. Fry gently, stirring occasionally, for about 6 minutes until soft and translucent.

Using a slotted spoon, transfer the onions to a bowl and seet aside.

Add another tablespoon of ghee to the pan and use to fry the whole spices (green cardamom, cinnamon, bay leaf, and coriander seeds) for about 30 seconds, or until they begin to pop.

Now stir in the chopped tomato. Cook for 2 minutes then stir in the yoghurt. Increase the heat and cook, stirring constantly, until the mixture comes to a boil (you must stir contantly to prevent the yohurt from curdling).

Once the gravy is boiling, reduce the heat to medium. Continue cooking for 3-5 minutes until the gravy reduces and thickens and the oil separates and forms a thin layer on the surface.

Add the chickpeas and blend in the boiling water. Allow the curry to cook for a further 8 minutes until it chickens again.

Now stir in the previously-fried onion and the ground spices (chilli, garam masala, turmeric, cumin, and dried fenugreek leaves), mixing well to combine.

Taste the gravy and adjust the salt, if needed.

Turn into a serving bowl, garnish with chopped coriander leaves and serve with rice and/or flatbreads.