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Friday, September 2, 2011

Chole chana bhature masala... chickpea curry

Inspired by ppk (again), in combination with the fact that I just prepped a huge amount of chickpeas - freezer is bursting with them.
Couldn't decide between ppk recipe and covent garden one, went for ppk in the end - thought I should try something new.

(note - I made a half quantity, using 1 tin of tomatoes, and it was plenty enough for 2)

Spice blend:
1 tablespoon plus 1 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground tumeric
1/2 teaspoon fennel seeds
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground cayenne (optional, to taste)

For everything else:
3 tablespoons coconut oil
1 large onion, medium sliced
2 medium-hot chillis, deseeded and thinly sliced
5 cloves garlic, chopped
1 heaped tablespoon ginger, chopped
1/4 cup finely chopped fresh coriander
3 lbs tomatoes, diced (or 2 tins)
pepper+salt
3 1/2 cups cooked chickpeas (note: 2 cups dried will give you the right amount)
1 teaspoon sugar
Juice of one lime, or 1 teaspoon tamarind concentrate


Mix together the spice blend in a small bowl.

When the pan is hot, saute the onion in the coconut oil for about 10 minutes, until nicely browned. While it’s sauteeing you can prep the rest of the veggies. Add the chilli, garlic and ginger, and saute until fragrant, about 30 seconds. Add the coriander and saute until wilted.

Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so). Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and sugar. Cover the pan, bring heat up a bit, and cook for about 10 minutes. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens.

Add lime juice or tamarind concentrate. Taste for seasoning. Let sit for 10 minutes or so off the heat before serving. Serve with basmati rice, garnished with extra coriander.


Came out very tasty.  I liked the coconut oil.  Wasn't sure about adding fresh coriander so early - will put it later another time.  Also will add more fennel seeds, some unground cumin seed, try adding fenugreek to the spice mix.  Also consider making a spice blend with pureed onion, ginger etc instead of adding them chopped?
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