Cooking a curry can be daunting for first timers, “Where do I start” or “What spices do I need to use and how much?” are some of the questions I hear you might ask!
Well its questions Iike above, that i get asked in my shop alot of the times and through the years I always recommend first time daunting Curry Cooks to start off with either a ready made spice mix or paste and go from there. Before investing in various spices and maybe a spice tray, which they may not use as frequent.
A selection of brands available in specialist south Asian grocer.
The good thing about the ready made spice mixes & paste's, which you will find various brands in the market, is that all the right quantities of spices are mixed together, in order for you to concentrate on the other ingredients and cooking it. You will also find a helpful recipe guide and ingredients on all packaging, which can also help towards cooking it from scratch and using your own spices and quantities, next time round.
Spicy Chickpea's using Mangal Chana Masala and my own added ingredients.
Ingredients
800gm Boiled Chickpeas (Dry or Tinned)
600gm Fresh Tomatoes (blended) or Tinned Peeled Plum Tomatoes (sieved)
4 medium onions finely chopped
1 tbsp tomato puree
1 tbsp tomato puree
1½ tbsp crushed garlic
1½ tbsp crushed ginger
2-3 fresh green chillies finely chopped
8tbsp sunflower oil
1tbsp cumin seeds
¼ tsp asafoetida (optional)
4 tbsp Mangal Chana Masala
2 tsp chilli powder
2 tsp salt
Finely chopped coriander to garnish.
Serves 4-6
Serves 4-6
Preparation
First of all decide whether or not you will be using dry or tinned chickpeas. Dry chickpeas will need to be soaked overnight and boiled rapidly for around about an hour. On the other hand tinned chickpeas can be used straightaway, though I still tend to boil them for around 30 minutes or longer, to make them even softer.
In a fairly large pan heat up the oil on a medium heat, once hot add in the cumin seeds and allow to sizzle for 30-45 seconds. Add a pinch of asafoetida if using and straight away, throw in the onions, crushed garlic, ginger and finely chopped chillies, saute until brown.
Add the chickpeas, tomatoes and sprinkle in the Mangal Chana Masala, stir, bring to the boil, reduce heat, cover and simmer for 30 minutes.
Sprinkle in the chilli powder, salt and tomato puree, stir and simmer for a further 5 minutes with the lid off.
Remove to a serving dish, garnish with coriander and serve.
Great with Naan Breads!
If you feel your upto the next stage, why not try My Quick Chickpea Curry using your own spices.
