Yogurt-Tart Chickpeas with Mustard Greens from 660 Curries by Raghavan Iyer

Ingredients

• 2 fresh or dried bay leaves
• 2 tablespoons Ghee or canola oil
• 2 teaspoons coarse kosher or sea salt
• 2 teaspoons Bangala garam masala
• 1 can (14.5 ounces) diced tomatoes
• 6 to 8 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed
• 1 small red onion, cut in half lengthwise and coarsely chopped
• 3 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick)
• 6 medium-size cloves garlic
• 1 cup plain yogurt
• ¼ cup heavy (whipping) cream
• 1 pound fresh mustard greens, well rinsed and finely chopped (see Tips)
• 4 cups cooked chickpeas (see Tips)
• 1 tablespoon Toasted Cumin-Coriander Blend