Combine garlic, ginger, chilies, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a mortar and pestle or in the small work bowl of a food processor and pound or process until a fine paste is produced. Set aside.
Heat oil medium-high heat until shimmering. All at once, add dried spices.
Add onion along with baking soda.
Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
Immediately add garlic/ginger/chili paste all at once and stir to combine.
Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds.
Add tomatoes and crush them using a whisk or potato masher.
Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish.
Add 1/2 cup water.
Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded, about 30 minutes.
Stir in remaining garam masala and lemon juice. Season to taste with salt.
Serve with rice and/or naan, sprinkling additional cilantro on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (115g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 660 (99%)|
|Amt Per Serving||% DV|
|Total Fat 73.4g||98 %|
|Saturated Fat 32.7g||163 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 122mg||38 %|
|Sodium 940.9mg||32 %|
|Potassium 145.2mg||4 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 3.9g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 669
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