Instructions

1. Combine garlic, ginger, chilies, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt in a mortar and pestle or in the small work bowl of a food processor and pound or process until a fine paste is produced. Set aside.

2. Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat until shimmering. All at once, add mustard seed and cumin. They will sputter and spit for a few seconds. As soon as they are aromatic (about 15 seconds), add onion all at once.

3. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, repeating as needed, about 10 minutes total. When nearly finished, do final deglaze with 1 Tbsp butter, making a pool in center of pan.

4. Immediately add garlic/ginger/chili paste all at once and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, about 30 seconds.

5. Add tomatoes and crush them using a whisk or potato masher, or process with immersion blender until smooth. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water. Reduce & repeat as needed.

6. Add amchur powder (~1 tsp) and mix well. Add lemon juice to taste.

7. Garnish with cilantro and serve over rice.