Chickpea and Artichoke Masala

• 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