Ingredients

Method

Chop 2 1/2 onions finely. Slice the remaining half an onion very finely. Heat the oil until very hot, pop in the cumin and fenugreek seeds and let them sizzle for a couple of seconds until they turn darker, then add the two and a half onions and fry, stirring occasionally, for a good 15-20 minutes on a medium to low heat until they are dark gold. Do not rush this stage. If some of the onions are colouring more than others add a little cold water to the pan and it will even out the colour.

Meanwhile, marinate the thinly sliced half onion with 1/2 to 1 finely chopped chilli and half a teaspoon of grated ginger and the lime juice in a container. Put to one side.

Make a paste of the garlic, chillies and ginger by blending them with a little water.

Add the garlic paste to the onions and continue to cook gently as this may catch , then add the dry spices; fry until the raw smell is gone, about a minute.

Now add the tomatoes (if you have not got fresh you can use a tin of tomatoes) and increase the heat gently whilst stirring and frying. When the tomatoes have formed a thick paste, add the 3 tins of drained chickpeas and salt. Give it all a good stir, add a cup of hot boiled water and stir again, incorporating the crusty bits from the bottom of the pan then cover, reduce heat and simmer for about an hour, stirring occasionally.

Turn the cooker off, add the onion and lime mix and allow to stand for about half an hour to allow the flavours to mingle. Sprinkle with fresh coriander. Serve hot or warm.

To reheat place the curry in a medium oven covered for 40 minutes or microwave on high for 5 minutes.

Bhatura

Sieve the flour, baking powder and salt, mix in the sugar.

Add the beaten egg and enough yoghurt to make a stiff dough, knead until soft and smooth.Add a few drops of water if necessary, but don’t let it get sticky. Rest for 3-4 hours if possible (the dough not you).

Form 10-12 clementine size balls and keep covered before rolling or pulling into tear-drop shapes. When they are all ready, fry in smoking hot oil, turning only once. They will enlarge and puff up as you fry. Keep warm.

Serve hot. Reheat in an oven for 10 minutes if necessary, do not microwave.