Chickpea and Artichoke Masala

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1 large red onion, chopped (about 2 cups)

2 tablespoons Ginger-Garlic Paste, recipe follows, or 1 clove garlic and 1/2-inch piece ginger, peeled and chopped

3 large Roma tomatoes, chopped

2 tablespoons canola oil

1 teaspoon cumin seed

1 teaspoon ground coriander

1/2 teaspoon garam masala

1/4 teaspoon paprika

1/4 teaspoon turmeric

1/4 cup yogurt, whisked until smooth

1 tablespoon lime juice (about 1/2 a lime)

1 (14 1/2-ounce) can chickpeas, drained and rinsed

1 (14 1/2-ounce) can artichoke hearts, drained, rinsed, and halved

Kosher salt

1/2 cup water

Chopped fresh cilantro, for garnish

Ginger-Garlic Paste:

1/2 cup cloves garlic, whole

1/2 cup fresh ginger, peeled, 1/2-inch slices

1/4 cup canola oil