I love Indian food. But I’ve been rather intimidated to try making it at home. I finally got over my fear, and tried several recipes for a culinary adventure! This dish came out really well, and actually came together pretty quickly. I’d recommend having everything ready to go before you start so you can just dump in the next ingredient when it’s ready. I definitely recommend overcoming any kitchen fears you have and experimenting with something new, you never know when you’ll discover something delicious.
This was the first time I’ve cooked with green chilies, but it turns out that they’re very mild (at least in the States). I didn’t even bother removing the seeds and it was just a very subtle heat (less than a jalapeño). Here’s a picture, in case you’re not sure what they look like. Now you won’t have to google it when you’re in the store (like I did).
Adapted from The Novice Housewife
- 3 Tbsp canola oil
- 2 inch piece cinnamon
- 2-3 bay leaves
- 1 tsp cumin seeds
- 1 Tbsp grated fresh ginger
- 3 cloves garlic, minced or pressed
- 3 green chilies, thinly sliced (these don’t tend to be very spicy in the States, it’s a very subtle heat)
- 1 small onion, chopped
- 2 roma tomatoes, chopped
- 2 (15oz) cans chickpeas, drained and rinsed
- 1 tsp salt
- 2 tsp cumin powder
- 1 tsp garam masala
- 2 tsp black pepper
- 1/2 lemon, juiced
- 1/4 cup chopped cilantro
Steep black tea in 1 1/4 cup water for 3 minutes.
In a saucepan, heat oil. Add cinnamon, bay leaves and cumin seeds, cook for a few seconds until fragrant.
Add in ginger, garlic and green chilies. Sauté for a few seconds.
Add in the onions and cook until light brown.
Add in the chopped tomatoes and cook for another few minutes until you see oil separating.
Add chickpeas, tea, salt, cumin powder, garam masala and black pepper. Simmer for 10 minutes.
Add juice of half a lemon, taste and adjust seasoning as needed. Mix in the chopped cilantro.