This is a Dish popular in Goa. It’s often with Chicken but the Sauce works well with many Vegetables such as Potato, Pumpkin, or Mushroom. It’s also great with Chickpeas.
If you have a high powered Blender at home then the Paste you can create will be much smoother and creamier. My Blender unfortunately doesn’t have the Power to create such a Paste, but it’s just as delicious even with a bit more texture to the Sauce than it would have traditionally.
200 g Dried Chickpeas, soaked overnight, and cooked or 400 g Ready to eat Chickpeas
1 Tbsp Garlic – Ginger Paste, See Below
1 Tsp Turmeric Powder
65 g Onion
4 Tbsp Sunflower Oil
1 Dried Chili
15 Black Peppercorns
1/3 Cinnamon Stick
Freshly Ground Nutmeg
Small Piece of Mace, optional
2 Petals Star Anise
1/4 Tsp Cumin Seeds
1/4 Tbsp Coriander Seeds
75 g Desiccated Coconut, or freshly grated Coconut
100 g Tin Tomatoes, or Fresh Tomatoes, roughly chopped, if in Season
100 ml Vegetable Stock
Salt to Taste
Squeeze of Lemon Juice
Firstly make your Ginger- Garlic Paste. The proportion is always 1 Part Ginger, 2 Parts Garlic. It freezes well, so if you want to make a larger amount, then the rest can be frozen for another Day, another Recipe. Otherwise you will need 4 large Garlic Cloves, peeled and finely chopped, and half the amount in Ginger, also Peeled and finely chopped. Put the Garlic and Ginger into a Mortar and Grind to a Paste with a Pinch of Salt.
Finely chop the Onions.
In a large Frying Pan heat half the Oil, and add Chili, Cloves, Peppercorns, Cinnamon, a really good grind of Nutmeg, the Mace, Star Anise, Cumin Seeds, Coriander Seeds, Onion and Coconut. Fry until their is a fragrant Aroma and it starts to turn golden Brown.
Place all the Spices and Coconut into a Blender and add enough Water to Grind it to a Paste. The creamier and finer the better.
In a Saucepan heat the remaining Oil, add the Ginger-Garlic paste and fry for a 30 Seconds. Next add the Tomatoes and a Pinch of Salt and Sauté for a further 2 Minutes.
Add the Chickpeas, the Vegetable Stock, and the Coconut Paste, and bring to the Boil. Allow to simmer for 5 Minutes, stirring occasionally. Check for Salt and add a squeeze of Lemon Juice.
Serve with Rice or Indian Flat Breads.