COOKALONG RECIPE POST #2
For Shinae Choi Robinson ‘s Indian Cookalong Event see here: http://goo.gl/Bo5uh
Originally shared by Rajini Rao
1. Chickpeas: If you are using dry chickpeas (garbanzo beans), soak overnight and cook with plenty of water until softened. I like to add some flavoring during cooking (a bay leaf, a dash of oil, salt to taste, a clove of garlic,3-4 whole peppercorns and cloves). If using canned, drain and set aside.
2. Potatoes: Boil 3-4 potatoes in their skin. Peel (or leave the skin on), cut into big cubes, and set aside.
3. Spice Blend: Using a spice mill, clean coffee grinder or mortar and pestle, coarsely grind 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tbsp coriander seeds, 3-4 peppercorns, 2 cloves. You can use more or less of each, just keep the proportions similar.
Substitute with powdered spices (milder flavor): 1 tsp garam masala, 1 tbsp coriander powder and 1 tsp cumin powder.
4.Finely mince: 2 small onions, 2 green chillies (optional), 1 inch piece of fresh ginger root, 2 cloves of garlic. I like to use a food processor to chop them all together.
5. Caramelize onions: To make the gravy, begin by heating a couple tbsp vegetable oil in a heavy bottomed pan. Add the minced onion mixture and cook on high for a few minutes, stirring, while the onions lose water. Reduce heat to low and continue cooking for about 10 minutes or until the onions turn light brown and pull away from the sides of the pan. Stir occasionally, don’t let it burn.
6. Tomatoes: Chop 2-3 tomatoes, add to the onion mixture and continue cooking.
7. Spices: Add the freshly ground or powdered spices. Add a tsp of turmeric powder and a quarter tsp of chilli powder/cayenne pepper (optional). Also add salt to taste and a good pinch of sugar to balance flavor. Mix in the spices while on low heat.
8. Potatoes: Add the cubed potatoes, and mix them in.
9. Chickpeas: Add the cooked chickpeas in their water. If using canned, add drained chickpeas and then add a cup or more of water to make a gravy of your choice of thickness (it will continue to thicken).
10. Garnish: After the chickpeas have simmered in their tomato-spice broth, squeeze in half a lemon (or lime) and garnish with chopped cilantro/coriander leaves. If it seems too spicy, you can add a dash of cream or a dollop of yogurt just before taking it off the heat.
Serve hot, with the _pulao rice, cucumber raita and optional store bought naan (Indian bread).