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