Chef Rubina Kahn makes this simple, vegetarian stew in her Classic Indian Cuisine classes and we love walking into the kitchen when she’s cooking it up. This one-pot main dish will send the warm spices wafting.
½cupolive or grapeseed oil
2canschickpeasrinsed and drained
1bunchcilantrochopped and set aside for garnish
Puree the tomatoes in a blender and set them aside.
Grab a heavy-bottom sautee pan or Dutch oven and heat the oil over medium.
Add the ginger and garlic and toss until the garlic just begins to brown.
Add the cloves and stir, followed by the onions, cooking those and tossing occasionally until they look translucent.
Add in the tomato, salt and spices (leaving off the garam masala) and cook until everything in the reduces to a puree.
Add in the cooked beans and water, cover and simmer until the gravy blends in with the beans, adding more water, if needed.
Stir in the garam masala and garnish with cilantro.