Step 1

Heat oil in a pan over medium heat.

Step 2

Add onions, salt and saute in between until translucent. About 3 minutes.

Step 3

Stir in ginger and garlic and cook until fragrant for about 2 minutes.

Step 4

Add the can of chopped tomatoes.

Step 5

Add the Garam masala powder, red chilli powder, turmeric powder , coriander powder, cumin powder & salt and stir.

Step 6

Cover and cook  until the tomatoes are mushy, about 5-6 minutes.

Step 7

Add  2 tbsp tomato paste, 3/4 cup of water and cook covered for 2-3 minutes.

Step 8

Add chickpeas, coconut milk and cook for another 5 minutes, until the curry gravy has thickened.

Step 9

Taste and adjust seasoning as needed.

Step 10

Switch off the flame. Remove the chickpea tikka masala from heat, add crushed kasuri methi and garnish with coriander leaves. Stir.

Step 11

Serve this vegan curry with steaming white rice and naan bread.