Tag: spicy

Simple Chana (chickpeas) Masala

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Chickpeas are a delicious and nutritious protein to add to your meals.

You can use dried chickpeas which I do often, or use the ones from a can – either is fine really as long as you cook with them.

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Last weekend I had the yen for a traditional Indian breakfast which included these chickpeas, potato curry indianculinarycenternyc.wordpress.com/2017/01/18/quick-spicy-potato-curry/ and Kulchas (a bread which I will post the recipe for another time).

For the chickpeas:

2 cans of chickpeas, drained and rinsed

1 Tbs. vegetable oil

1/8 tsp. ajwain**seeds (optional)

1/4 tsp. Nigella seeds

2 Tbs. Tamarind Paste or the Juice of 2 lemons/limes

2 green chilies, sliced (or 1/2 tsp. cayenne pepper)

Salt to taste

2Tbs. ground coriander powder

1Tbs. cumin powder

Thinly sliced ginger and scallions for garnish

Heat the oil in a pan and add the nigella and ajwain seeds. Cook for about 20 seconds or until you smell their aroma and then add the washed and drained chickpeas. Add salt, cayenne or green chilies, cumin and coriander powder. Stir on high heat.  Add the tamarind paste and a splash of water if the chickpeas are sticking.

Stir well and taste for seasoning. Add the lemon/lime juice in the end if not using the tamarind paste.

Garnish with sliced ginger and scallions.

Serve hot.

 

(Ajwain, ajowan (/ˈædʒəwɒn/) Trachyspermum ammi, also known as Ajwain caraway, bishop’s weed or carom, is an annual herb in the family Apiaceae. It originated in India.

Until I cook again!

 

 

Quick Spicy Potato Curry 

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This is my first post using my phone. Good luck to me. Sometimes Indian food gets a bad rap that it takes too long to cook. While that may be true for some dishes, this dish is an example that you can have dinner in 10 minutes. Yes you read me right – 10 minutes.

Last night we had an unexpected guest who stayed longer than I anticipated.

When he left, my choices were order pizza or make this dish.

Granted, I had the potatoes boiled – but you get my point- this is a damn quick cook, yet a wonderfully delicious and healthy recipe.

3 boiled idaho potatoes, diced

1 tbs black mustard seeds

1 tsp cumin seeds

1/4 tsp ajwain seeds (carom) – optional – maybe hard to find

1/2 tsp nigella seeds (not to be confused with onion or sesame seeds, even though they might be nice here)

1/2 tsp turmeric powder

2 dry chilies

5-6 curry leaves

1/2 tsp cayenne pepper (or to taste)

1 tsp salt

1/2 cup yogurt, whipped

1 tbs vegetable oil

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​Heat the oil in a pot and add the whole spices and cover. In a couple minutes or less the mustard seeds will pop – hence the cover.
Add the potatoes, salt, turmeric, cayenne and curry leaves.

Stir to mix and to prevent the spices from burning.

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​Next add the yogurt and 1/2 cup of water.
Stir. Bring to boil and simmer

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​You have potato curry.
Now wasn’t that quick?

I hope you try it. It is great with rice or any indian breads like naan, roti or poories – recipes for which are on the blog.

I would love to hear from you if you try this or if you have any questions on indian cooking.

Until I cook again!