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tahir
Joined: 28 Oct 2004
Posts: 45676
Location: Essex
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 Posted: Sat May 23, 09 8:50 am Post subject: Whole Chick Pea Curry |
 
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Ingredients
- 250g Whole Chick Peas
- 1 Large Onion (finely chopped)
- 3 Garlic Cloves (whole or chopped)
- 2 Med Tomatoes (chopped)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Ginger (optional) very finely chopped or grated
- Chillis (Fresh or dried) to taste
- Salt to taste
- You can use whole spices and/or garam masala
- If you\'re using whole spices:
- 4/5 cloves
- 1 Stick cinammon (If there's an Indian shop near you then get it from there as it's thicker and more robust in flavour)
- 1/2 teaspoon whole black pepper
- 1/2 teaspoon crushed coriander seeds
- 1/2 teaspoon cumin seeds
- 1 or 2 black cardomoms
- I usually leave the spices in but you can tie them up in a muslin square for removal before serving if you like.
Recipe
- Soak the chickpeas overnight in plenty of water (they'll almost double in volume)
- Heat some butter/oil (got no idea how much but the onion and garlic should be fairly swimming in it) in a pan, add the onion and garlic , cook gently until soft and golden, add tomato, turmeric powder, ginger and spices, keep cooking over a medium heat till you\'ve got a reddish brown paste.
- Add chick peas, warm through, and then add plenty of boiling water (the water mustn't dry out or the chick peas will be like bulletts) bring to the boil then simmer until the chick peas are tender, probably around 30-45 minutes.
- You can now add your salt & chillis, and reduce the sauce, keep cooking until you can see the fat seperating from the sauce.
- Constency is to your own personal preference, if you want to make it runnier add boiling water and cook until the sauce is the required consistency, I usually make it quite runny as it's nice to soak it up with a naan/bread or to pour over rice, and if you make it really runny it's quite nice as a spicy chick pea soup.
- If you're using garam masala then add it just before you remove from the heat.
- garnish with finely chopped coriander before serving (if available)
Comments
It\'s nice to garnish with a bit of chopped coriander but you don\'t have to. |
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