In a large heavy enamel pot on medium low heat, add in 1 tablespoon of crushed garlic, 1 teaspoon of ghee, 1 teaspoon of neutral oil, 1 teaspoon of cumin, 3 -4 Cardamom pods, and 1 teaspoon of coriander. Let this mixture cook and temper your whole spices.
Once they are all toasted, sprinkle in the mustard seeds and let everything toast once more. This step will take approximately 3 minutes.
Next, add in your curry paste and fry for 5 minutes on medium to low heat. Add in your fresh tomatoes along with 1 ½ cups of water.
Add in your soaked dried chickpeas and cook until it comes to a simmer, cover with a lid, and cook for 15 minutes. You can also use canned chickpeas too.
Next, take the lid off and add in 1 tablespoons of masala powder and 1 teaspoon of salt. Everything will come to a boil so keep an eye on it and stop cooking when it comes to the consistency that you like and the chickpeas are fully cooked through.
Finally, add in your asparagus and cilantro. Cook just until the veggies are just tender. Serve over warm fluffy rice and enjoy while hot!
