The last few days I’ve been “laid up” with a back injury- nothing too serious- just a few strained muscles, and I am doing pretty well right now. But, during that time, I needed something fairly quick and easy to make as a main protein source, so I thought of making an old Jaffrey standby: chickpeas and potatoes in tomato and garlic sauce. It has no long onion-bhuno-ing step; instead, a massive amount of garlic paste is fried in oil, tomatoes are added and slowly simmered…(well, at least it’s an easier bhuno-ing that didn’t require me to stand for too long!), and then a fairly brief cooking of the sauce with the chickpeas. Instead of potatoes, I thought of using panir as I had pre-fried a home-made batch of it a day or two before my injury and tucked it away in the fridge. The rest I did in parts as I could tolerate it- but I must confess to you that I ended up reclining on the floor to peel the garlic!
Since I was a little bit in want of fun, I decided not to follow the rest of that original recipe exactly; instead, I took a cue from one of my favorite bloggers- the famous Musical and her equally famous Kitchen. Musical is always playing around with new ingredient combinations and trusting her instincts to concoct interesting mixes of spices- all the while managing to create some really delicious dishes. So I thought “why not?” and took her cooking-is-as-easy-as-breathing approach, and, amazingly, my experiment turned out! It tasted so good that I decided to share it with y’all… and especially this is for other garlic-tomato-chile combo lovers out there! (You know who you are!)
Chickpeas and Panir with Tomatoes and Garlic
2 C dried white chickpeas/ kabuli chana
3 T oil/ghee
1 t cumin seeds
pinch of hing
18-24 cloves of garlic, pasted- about 3 T
2 C tomato puree
2 t coriander seeds (dry-roasted)
1 t cumin seeds (dry-roasted)
1 t ground red chiles, or to taste
1/2 t turmeric
1 1/2 t amchoor (or lime juice to taste)
2-3 C panir cubes, lightly fried in oil and drained
2 t kasoori methi, finger-crushed
6 green chiles (I used serranos), sliced into 1/8″ rounds (de-seed if you prefer it milder)
3 C broth from the cooked beans
salt to taste
1)Rinse chickpeas well, then cover in plenty of water to soak 12 hours; drain, then add fresh water to cover by an inch or two and cook for 5 minutes at 15 lbs. in a pressure-cooker, allowing pressure to fall on its own and cool- or simmer in enough water to cover until tender. Drain, reserving 3 C of broth.
2)Dry-roast coriander seeds and 1 t of cumin seeds until medium-brown; cool, and grind to a powder.
3)Heat oil or ghee over med-low, add the remaining teaspoon of cumin seeds, fry for a few seconds, then add the hing, followed by the garlic paste; fry, stirring continuously until the raw smell disappears (keep your face away actually!)- about 2-3 minutes, until garlic is a pale brown and has lost most of its moisture.
4)Add the tomato puree, stir well and slowly fry, stirring occasionally at first and more frequently as it reduces, until the oil returns and appears at the edges.
5)Add the dry-roasted spices, turmeric, ground chiles, and amchoor; fry for about 2 minutes more.
6)Add the cooked chickpeas, panir, kasoori methi, sliced chiles, and reserved broth; mix gently, bring slowly to a simmer and allow to cook uncovered for 30 minutes or so, stirring occasionally; add salt to taste. Serve with any flat-bread of choice- para(n)thas are always good. 😀 But I was feeling perky today so I made pooris; I was thrilled because they all puffed up like balloons and one of them was actually round! 🙂