A vegetarian chickpea curry, spiced with asafoetida and black onion seed.
Heat the butter in a frying pan and fry the onion with the Asafoetida over a medium heat for 10 minutes, until softened.
Add the Mild Curry Powder and fry for 1 minute. Add the tomato purée, then the remaining ingredients and bring to a simmer, cook gently for 10 minutes, or until the sauce has thickened. Season to taste.