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Tikka Masala with chick peas and tomato

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Peel the bulbs and divide them. Peel and mince the garlic. Fry everything gently in the oil for a few minutes.

finely Chop the chili. Peel the ginger and grate it finely, you want about a tablespoon. In the with all the together with the tomato paste and the garam masala. Fry for a while longer, stirring occasionally.

Rinse and halve the tomatoes and add them along with the crushed tomatoes and cream. Bring to a boil and let simmer for about 10 minutes under the lid.

Rinse kikärterna and let them drain in the meantime. Turn them down in the pot and let it boil again. Serve with rice and sprinkle with sliced green onions and some picked coriander.

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