Chickpea And Artichoke Masala

1. 1

   Process the onion, Garlic-Ginger Paste (recipe below), and tomatoes in a food processor or blender until smooth. I may be slightly textured.

2. 2

   Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds (and optional serrano chili). Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes. I sauteed longer until the onions softened.

3. 3

   Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds.

4. 4

   Then add the yogurt, a little at a time so it doesn't curdle. NOTE: I temper the yogurt with some of the hot tomato mixture, add 1 Tablespoon at a time to warm up the yogurt & prevent curdling.

5. 5

   Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. I simmered 30-40 up to 60 minutes. Taste for seasonings and serve garnished with cilantro over basmati rice or with Naan.

6. 6

   GARLIC GINGER PASTE:

7. 7

   1/2 cup cloves garlic, whole.

8. 8

   1/2 cup fresh ginger, peeled, 1/2-inch slices.

9. 9

   1/4 cup canola oil.

10. 10

    Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

11. 11

    Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

* Per serving · 4 servings · Values may vary.