Author Notes
This recipe evolved as a Friday night meal, which I put together with pantry staples - cooked chickpeas and hard boiled eggs and of course it is hard to go wrong with a creamy tomato based sauce.
This recipe is lighter than most tikka masala sauces, but is almost as comforting. It is great over steamed Basmati rice, and if you are up to it try it over creamy soft polenta.
Note: This is a mild recipe, if you like your curried spicy add in a Serrano chili when blending the tomato mixture. —Rinku Bhattacharya /Spice Chronicles
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Ingredients
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2 tablespoons
oil (olive or grapeseed oil)
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1 teaspoon
whole cumin seeds
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1
medium sized red onion, diced
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2
cloves of garlic, chopped
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1/2 tablespoon
freshly grated ginger
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1 teaspoon
salt or to taste
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2 cups
fresh diced tomatoes (about 6) or a 14-ounce can
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1/2 cup
whole Greek yogurt or light sour cream
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1 teaspoon
sugar
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1 cup
cooked chickpeas
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4
hard boiled eggs, (can be halved)
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1 tablespoon
dried fenugreek leaves (kasuri methi) leave it out if you cannot find it
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1 teaspoon
fresh garam masala
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Chopped cilantro to garnish
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1 tablespoon
butter or ghee to finish
Directions
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Heat the oil and add in the whole cumin seeds and wait until the seeds begin to sizzle. Add in the whole diced onion and sauté until the onion is soft and wilted.
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Add in the garlic and the ginger and mix well.
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Stir in the salt and the tomatoes and cook the mixture for about 8 minutes if working with fresh tomatoes and 5 minutes if working with canned or jarred tomatoes.
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Cool slightly and place the mixture in the blender with the Greek yogurt or light sour cream and a half cup water and the sugar and puree until smooth.
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Return the mixture to the cooking pan, add in the chickpeas and bring to a simmer and add in the eggs. Stir in the dried fenugreek leaves.
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Gently cook the mixture for 3 to 5 minutes. Stir in the garam masala and add the chopped cilantro and the optional clarified butter if desired. Serve with steamed fresh basmati rice for a practical dinner.
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