Chick Pea Curry – Indian Style

by

Chick Pea Curry – Indian Cholay

This recipe started life from one posted on Monica’s Spice Diary. I made it when my granddaughters were here and both loved it. I believe part of the reason is because it is not as Spicy and Boldly flavored as the Shrimp Curry or Pinto Bean Curry which only the older one really loved. This time. I made three changes from the original recipe and two are optional and the other recommended.

I used olive oil instead of butter to make it vegan (Optional). Also, I included Lemon Grass (Optional) in the recipe for a few reasons; I have it in abundance, I like the flavor and one other reason. The other change was to include a thickener to make it less watery on the plate as I like the thicker gravy because it clings to the food instead of running over the plate. The first time I made this I did it on the stove so I altered nothing and still found the sauce watery. This time I did it in the coffeepot so any reduction in liquid level would have been impossible with reasonable cooking times.

If you are making enough (at least double this recipe) this recipe will work fine in a crockpot once you have completed steps 1 and 2 and transfer the mixture to the crockpot. It will also work fine on the stove top in a small pot and I still recommend the thickener.

Ingredients:

1 T. Olive oil

1 tsp cumin seeds

1 tsp mustard seeds

1 whole diced onion

4 cloves fresh grated minced

1 T. fresh grated ginger

1/2 can diced tomatoes no liquid

2 tsp salt

1/2 tsp garam masala

1/2 tsp turmeric

1/2 tsp paprika

1/2 tsp coriander powder

1 can cooked chick peas (also called garbanzo beans) with liquid

1 T. yogurt

1 T. corn starch

1 Handful of freshly chopped coriander

1 piece Lemon Grass for garnish

Directions:

  1. Put the oil and the seeds in the pot and let cook until they sizzle or about ½ hour.

    Sizzlig seeds

  2. Add the onion and Garlic until the onion glazes over.

    Grated fresh ginger

  3. Add the grated ginger, salt, garam marasla, coriander powder, turmeric and paprika.
  4. Place back on hot plate for 15 minutes.
  5. Add the tomatoes and optional lemon grass.

    All spices and aromatics in the pot

  6. Cook for ½ hour
  7. Add the chick peas and cook for 2 hours.

    Add the chick peas

  8. Mix the sour cream and corn starch together and stir into the pot when uniform
  9. When thickened, remove from heat and serve with fresh coriander (cilantro) sprinkled over the rice and curry.

The other reason I added the Lemon Grass in the recipe was so I could use it as a thematic garnish for those who do not recognize what fresh Lemon Grass looks like.

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4 Responses to “Chick Pea Curry – Indian Style”

  1. Babygirl Says:

    This recipe is very unique

  2. Monica Says:

    great job 🙂

  3. Poppa John Says:

    Thanks, I hope all is well at your Dinner Cub and you prosper in the new year.

  4. Poppa John Says:

    Been bad at keeping track but believe this made foodpress

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