Balti Chick-peas

Submitted by: Tony Ruscoe
A tasty Indian side dish suitable for vegetarians!

Serves: 2-4 (as a side dish)
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v v n g d 

Tags: indian · side · balti ·

Ingredients

125ml oil
125g grated onion
1/2 teaspoon ground fresh root ginger
1/2 teaspoon ground fresh garlic
125g finely chopped fresh tomatoes
350g cooked or canned chick-peas, drained
1/2 teaspoon salt
1/2 teaspoon red chilli powder
A pinch of turmeric
600ml water
1 whole fresh green chilli
2 tablespoons chopped fresh coriander
1 teaspoon Balti garam masala

Method

1. Put the oil into a karahi or deep frying pan, add the onions and fry for 5 minutes or until golden brown. Add the ginger, garlic and tomatoes and simmer, covered, for 10-15 minutes on low heat until the oil separates and the mixture forms a pulp. Add a tablespoon of water at a time if required.

2. Add the cooked or canned chick-peas, salt, red chilli powder and turmeric and stir well. Add 6 tablespoons of boiling water and simmer on low heat for 5-7 minutes or until excess liquid evaporates and there is a thick gravy. The dish can be served at this stage as a masala curry.

3. For a 'runny' curry, add 300-425ml of boiling water and simmer again on low heat for 10-15 minutes. Increase or decrease amount of water to your liking.

4. Add the whole chilli, coriander and garam masala. Remove from the heat and leave, covered, for 5 minutes until the oil rises to the top.

[Personally, I slightly squash the chillies and add them at stage 2 so that it flavours the curry a bit more.]

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