KING BOLETUS: Chickpea Curry

Chana Masala with Ripe Plantain

This is a quick chickpea curry, enriched with butter. The plantain was getting overripe, but I think the added sweetness works well. I’ve made a few versions of chickpea curry in the past, since they’re so easy. The recipes I’ve seen usually use tomato. I think the lemon juice, which is also a common theme, is probably more important. Fat is also important, both for the flavor and to make the dish satisfying as a main course. Unfortunately, I didn’t have any cilantro to garnish. This entire meal can be made in a little more time than it takes to cook rice, if you’re quick.

Ingredients:

For tadka: cumin, garlic, ginger, dried chile and fenugreek seeds

Coriander, turmeric, garam masala, cloves, green cardamom, cinnamon, saffron

Onion

Plantain

Chickpeas (I used a can here)

Dessicated coconut

Water, butter and lemon juice

Fresh nutmeg

Process:

Toast some coriander and cumin (more cumin will be in the tadka, so adjust accordingly). Grind the seeds to a powder. You can also toast and grind the cardamom and clove, or just toast it and leave it whole, which is what I did. Heat oil. Add cumin seeds. When they start to pop, add the rest of the tadka. Fry for a minute or two, then add other spices and onion. Fry for a bit, then add sliced plantain. When the onions and plantain are cooked, add drained chickpeas, coconut and some water. Simmer and add a knob of butter and juice of one lemon. Simmer it down for a little while – mine probably reduced in about 12-15 minutes. Serve with basmati rice.