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Ingredients
  • 4 medium cloves garlic, roughly chopped
  • 1 (1-inch) knob ginger, peeled, roughly chopped
  • 1 to 6 green Thai chilies (to taste), roughly chopped
  • 2 tablespoons (30ml) juice from 1 lemon, divided
  • Kosher salt
  • 2 tablespoons (30ml) vegetable oil or ghee
  • 2 teaspoons (8g) black mustard seed
  • 1 teaspoon (4g) whole cumin seed
  • 1 large onion, finely diced (about 1 ½ cups; 300g)
  • ¼ teaspoon (1g) baking soda
  • 2 teaspoons (8g) ground coriander
  • ½ teaspoon (2g) freshly ground black pepper
  • ½ teaspoon (2g) ground turmeric
  • 1 ½ teaspoons (6g) store-bought or homemade garam masala, divided
  • 1 (14-ounce) can whole peeled tomatoes
  • 2 (14-ounce) cans chickpeas, drained and rinsed
  • 1 cup cilantro leaves, roughly chopped (1 ounce; 25g)
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