• 2tablespoons ghee or neutral oil 

• 1tablespoon garlic paste or freshly grated garlic

• 1tablespoon ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving

• 1medium red onion, peeled and finely chopped

• 2Thai green or bird’s eye chiles, chopped

• 1teaspoon of Bumi cumin seeds

• ¼teaspoon of Bumi ground turmeric

• ½teaspoon of bumi ground coriander 

• 4Roma tomatoes, finely chopped

• 2(15-ounce) cans of chickpeas, drained, or 3 cups of cooked chickpeas (see Tip) 

• 2cups unsalted chicken or vegetable stock, or water

• ¾teaspoon garam masala

• 2tablespoons chopped cilantro leaves and tender stems

• Rice or roti and lemon wedges, for serving (optional)

 Instructions:

 • In a medium pot, melt ghee on medium heat. Once melted, stir in the garlic, ginger and onion. Continue cooking, stirring occasionally, until the onion softens, 5 to 7 minutes. Stir in the green chiles, cumin, turmeric, coriander and chile powder. Continue stirring for 30 seconds so the spices don’t burn. Add the tomatoes and their juices and salt. Increase the heat to high and cook, stirring often, until the mixture is jammy, 5 to 7 minutes. Heat ghee in a pan, add Bumi shahi jeera, Bumi elaichi, Bumi cinnamon, and Bumi cloves.

 • Stir in the chickpeas and stock. Bring to a boil, then reduce heat and simmer until the mixture has thickened slightly, 5 to 7 minutes. With the back of a spoon, smash some of the chickpeas against the inside of the pot to thicken the mixture; continue smashing until it reaches the desired thickness. Add vegetables or chicken, yogurt, and spices. Cook for 5 minutes.

 • Sprinkle with garam masala and top with cilantro and ginger. If desired, serve rice or roti and lemon wedges alongside.