Tuesday, March 10, 2015

Sorshe Chana

Sorshe Chana (yogurt tart chickpeas with mustard greens)

1 red onion
6-8 thai, cayenne, or serrano chilis, stemmed
6 cloves garlic
3 slices fresh ginger, each 2x1x1/8"
2 tbsp ghee or canola oil
2 bay leaves
1 15-oz can diced tomatoes
2 tbsp Bengali garam masala (or just whatever garam masala)
2 tsp salt
1 lb mustard greens or 1/2 lb spinach
4 cups cooked chickpeas (~2 15oz cans)
1 cup yogurt
1/4 cup heavy cream
1 tbsp cumin-coriander blend (or 1/2 tbsp each)

Food process the onion, chilis, garlic, and ginger.
Saute the onion blend plus bay leaves in the ghee, 3-5 minutes until browning.
Add tomatoes, garam masala, and salt, stir.
Add mustard greens bit by bit until they wilt.
Add chickpeas, simmer 12-15 minutes.
Mix the yogurt and cream together, then add them to the pot.
Add the cumin-coriander blend, discard bay leaves, and serve.

Source: 660 Curries by Raghavan Iyer

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