Adapted from Madhur Jaffrey's latest cookbook, the seminal Vegetarian India, this recipe proves that an authentic curry can be prepared by even rushed, novice cooks! Begin by rinsing and draining 1 15-oz. can of chickpeas (preferably the low-sodium kind). While the chickpeas drain in a colander, heat 2 T. mustard or coconut oil in a non-stick skillet over a medium flame. As soon as the oil is very hot add 1/2 cup minced onion and fry until soft and golden. Add 1 T. minced ginger, 2 cloves of chopped garlic and 2 diced hot green chilies. Cook for a couple of minutes, stirring often, before sprinkling in 1 t. ground coriander, 1/2 t. ground cumin powder and 1/4 t. turmeric powder. Stir once or twice and add 2 T. tomato paste and around 1 cup of water. Also add now the drained chickpeas. Season with salt; start with 1/2 t. and add more if desired at the end of cooking. Bring all to a simmer, cover the skillet and cook gently for 20-30 minutes. Remove from heat and sprinkle lightly with garam masala. Stir once more and serve hot, with rice or flatbreads and a garnish plate of sliced red onions, sliced radishes, sprigs of cilantro and thinly sliced cucumbers. |
Comments