I made this dish to make a different sauce for the chickpeas as I always make the same sauce at home. So I was experimenting and I came across this. It tastes fabulous and is now a regular at home. The tikka masala brings out a real restaurant taste and is different with the chick peas. Have a try and you will be pleasantly surprised!
2 cans/400g each Chickpeas (washed and drained)
½ tsp Whole Cumin
1 Large Red Onion-Finely Chopped
6 Cloves of Garlic- Crushed
1tbsp Ginger Puree
1tbsp Garam Masala
2tbsp Cashew nut Powder
½ tbsp Tikka Paste
400g Tomato Tin (blended)
1 Cup Water
2 ½ tsp Coriander and Cumin Powder
Salt to taste
1 Bunch Fresh Spinach- Cleaned and Chopped
In a large wide bottomed pan, heat the oil and add the cumin. Once it starts to sizzle add the onion, garlic and ginger. Sauté until golden brown in colour. Add the garam masala, cashew nut powder and tikka paste. Stir for a few minutes then add the tomatoes and water. Finally add the salt, chickpeas, turmeric and coriander and cumin powder. Cook on a low heat until the oil comes to the top and the sauce has thickened. Finally, whilst the curry is still hot, stir in the chopped spinach. I never cook spinach as I don’t really see the point of it and therefore always add it last to the dishes. If you add it at the end of a cooked curry, it will just steam in the steam. This is far more nutritional then cooking the spinach. Serve hot with parathas. Delicious!!