It was also a huge hit with the family. symbol immediately declared it a favourite; Alex went back for seconds, and then thirds, and requested it in her lunch tomorrow. I thought it was ok but not great, but everyone else loves it.
Very little is changed from the original recipe. Toasted cumin-coriander blend is replaced with equivalent proportions of the untoasted spices, and the raw sliced chilies used as a garnish are omitted (since Alex is not a fan of the spicy).
Pindi Waale Aloo Chana
660 Curries
Ingredients
- 1 large Yukon Gold potato, cut into 1cm cubes
- 750mL cooked chickpeas
- 30mL amchor
- 15mL dried pomegranate seeds, ground (a spice grinder works well)
- 6mL coriander, ground
- 4mL cumin, ground
- 2.5mL cayenne
- 2.5mL sweet paprika
- 5mL Punjabi garam masala
- 2.5mL coarse salt
- 2.5mL black salt
- 30+60mL corn oil
- 1 large red onion, finely chopped
- 1 large tomato, cored and finely chopped
- 60mL finely chopped fresh cilantro
Directions
- Combine 750mL water, potato, chickpeas, amchor, pomegranate seeds, coriander, cumin, cayenne, paprika, garam masala, and both salts in a large pot over medium-high heat. Bring to a boil, then simmer vigorously, uncovered, stirring occasionally, until potatoes are fork-tender and sauce has thickened, ~20 minutes.
- Meanwhile, heat 30mL of oil in a small skillet over medium-high heat. Add the onion and stir-fry until starting to brown around the edges, ~5 minutes.
- Add tomato and continue to cook until it softens but does not disintegrate, another ~3 minutes.
- When potato-chickpea mixture has thickened, remove from heat and stir in onion-tomato mixture.
- Put the remaining 60mL of oil in the skillet and heat until just below the smoke point, then pour into the curry and stir in to scald the spices.
- Top with cilantro and serve.
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