Yogurt-Tart Chickpeas with Mustard Greens from 660 Curries by Raghavan Iyer
Bengalis are masters at incorporating an underlying pleasant bitterness into their curries. Often mustard paste, pureed from mustard seeds, provides that slap-i
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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
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