Chef Nitin Mehra
East India Company
Prepared in the style of the Punjab region, with notes of ginger, garlic, cumin, cloves and cinnamon.
INGREDIENTS
2 Tbsp oil
1/3 cup fresh ginger, julienne
sliced jalapeño, to taste
1 1/2 Tbsp paprika
2 Tbsp ginger garlic paste
2 Tbsp garam masala
1/2 boiled potato, grated
1/3 cup tomato stock or paste
1 cup boiled chickpeas
1/2 bunch fresh cilantro
salt, to taste
METHOD
1. Heat oil in a pan and add ginger and jalapeños. Cook for 5-10 seconds.
2. Add the paprika, ginger garlic paste, and garam masala. Cook for 15-25 seconds, stirring constantly, until aromatic.
3. Add grated potatoes,
stirring to incorporate. Add tomato paste and bring to a simmer.
4. Add boiled chickpeas and cilantro. Continue to simmer, without boiling, until desired thickness is reached. Season to taste with salt.
Yield 2 servings