Pindi Chana
Spicy chickpea curry simmered in a tomato base with whole spices, potatoes and onions..
Canned garbanzo beans work well here- try to use an organic brand that comes in a glass jar or a non-BPA lined can.
Cut potatoes into 1/4 inch dice and sauté in ghee over medium-low heat until softened, about 10 minutes. Increase heat to medium and add diced onion, whole cardamom, cloves, slit red chilies, bay leaf, cumin, coriander, fenugreek, curry leaves and cinnamon. Sauté until spices are fragrant and onions are golden brown, about 7 minutes.
Add chopped tomatoes, garbanzos, turmeric, paprika and ginger and 1/2 cup of filtered water. Cover and simmer over low heat until beans are tender, about 30-45 minutes.
Serve topped with minced onion and accompanied with grilled flat bread.
Lynne said,
October 28, 2009 at 6:11 am
Mmmmm. My tastebuds are tingling just at the photo. Please tell me what I could use if I can’t get curry leaves? I haven’t actually looked for them, but New Zealand’s food ranges can sometimes be a bit limited.
Ren said,
October 28, 2009 at 11:25 am
Also known as sweet neem, the next closest thing would be fresh bay leaf