125g grated onion
1/2 teaspoon ground fresh root ginger
1/2 teaspoon ground fresh garlic
125g finely chopped fresh tomatoes
350g cooked or canned chick-peas, drained
1/2 teaspoon salt
1/2 teaspoon red chilli powder
A pinch of turmeric
1 whole fresh green chilli
2 tablespoons chopped fresh coriander
1 teaspoon Balti garam masala
1. Put the oil into a karahi or deep frying pan, add the onions and fry for 5 minutes or until golden brown. Add the ginger, garlic and tomatoes and simmer, covered, for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water at a time if required.
2. Add the cooked or canned chick-peas, salt, red chilli powder and turmeric and stir well. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess liquid evaporates and there is a thick gravy. The dish can be served at this stage as a masala curry.
3. For a 'runny' curry, add 300-425ml of boiling water and simmer again on low heat for 10-15 minutes. Increase or decrease amount of water to your liking.
4. Add the whole chilli, coriander and garam masala. Remove from the heat and leave, covered, for 5 minutes until the oil rises to the top.
[Personally, I slightly squash the chillies and add them at stage 2 so that it flavours the curry a bit more.]