Chickpea curry (chole or chana masala)
Знадоби
2 large onions4 tablespoons butter plus 4 tablespoons canola oil
4 large cloves garlic
1-1 / 2 inches fresh ginger
2 tablespoons ground cumin
4 teaspoons ground coriander
2 teaspoons turmeric
2 teaspoons paprika
1/2 to 1 teaspoon crushed hot red pepper or cayenne
4 tomatoes, fresh, or 1-1 / 2 cups canned
1/2 cup plain yoghurt
1-1 / 2 cups water
1-1 / 2 teaspoons salt, plus to taste
2 (14-ounce) cans chickpeas (garbanzos)
1 teaspoon sugar
4 tablespoons coarsely chopped cilantro for garnish
Як готувати
Chop onions coarsely or slice thinly lengthwise. In large low-sided pot, over medium heat fry the onions in butter and oil, stirring frequently until translucent and beginning to turn golden, 10 minutes or more.Meanwhile, finely mince garlic and ginger (thinly sliced before mincing), or pound them to a paste in a mortar. Chop tomatoes. When onions are ready, add garlic and ginger and fry gently 2 minutes, stirring often. Remove pan from heat and add spices. Return pan to stove and fry gently, stirring constantly, about 1 minute or until fragrant. Add chopped tomatoes, and stir and fry mixture several minutes until tomatoes start to break down.
Beat yoghurt lightly and add to pan. Simmer until mixture bubbles and starts to thicken, several minutes. Add water and salt. Simmer several more minutes.
Meanwhile drain and rinse chickpeas. Add to curry mixture along with sugar. Let simmer several minutes, stirring occasionally. The sauce should be the consistency of heavy cream. Add a little water if too thick. Taste a chickpea plus a little sauce, and add salt if necessary. Simmer several more minutes.
Turn off heat and allow curry to sit, covered, at least 20 minutes to season. Or cool, and refrigerate up to several days. To serve, reheat, if cooled. Taste and adjust salt if necessary.
Serve in a low bowl, garnished with chopped cilantro leaves. Accompany with rice or Indian bread or warm pita bread.
