Wednesday, February 11, 2009

easy chole

1 medium onion
3 cloves garlic
1" piece ginger
2 T good curry powder
1 lg can diced tomato
1 lg can chickpeas, drained and rinsed
4 T olive oil
salt and pepper

Heat oil over med-low. Slice onion thinly, add to heated oil, saute til slightly brown and very limp- about 10 minutes. Remove green sprouts from garlic and slice thinly, add to pan. Cook aprox 3 minutes. Grate ginger add along with curry power- saute 1 min. Add chickpeas, stirring to cover with flavor mix. cook 30 seconds and add tomatoes. Simmer 20 minutes. Salt and pepper to taste. Serve over basmati rice.

What do I mean by good curry powder? Check the ingredients, there's lots of weird fillers like aluminum in some of the ones you get at the indian grocery. Of all the curry powders I've ever tried (including painstakingly making my own which I still do in the case of sambhar masala) by far my most favorite is the Balti style from penzey's spice. It includes coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, brown mustard seeds, cardamom, clove, fennel, fenugreek, charnushka (kalonji, black onion seed), ajwain, star anise, black cardamom, cilantro, anise seed and bay leaf. It's not that expensive and really good. Shop around though, don't be afraid to experiment, if you find something better, tell me.

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