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Sorshe Chana Chickpeas with Mustard Greens
A Bengali-style chickpea curry where pungent mustard greens wilt into a chile-hot tomato and garam masala base, finished off the heat with tangy yogurt, a little cream and toasted cumin-coriander for a gently bitter, creamy balance.
- YieldMakes about 1.7 litres (7 cups); serves 6
- Hands-on25 min
- Total36 min
- Difficulty
Ingredients
Aromatic mince
- 1small red onion, halved and coarsely chopped
- 7fresh green Thai, cayenne or serrano chiles, 6 to 8 to taste, stems removed
- 6 clovesgarlic, medium
- 15 gfresh ginger, 3 thin lengthwise slices
- 2 tbspghee or canola oil
- 2 leavesfresh or dried bay leaves
- 1 candiced tomatoes (about 410 g), with their juice
- 2 tspBangala garam masala (ground clove, green cardamom seed and cinnamon)
- 2 tspcoarse kosher or sea salt
- 450 gfresh mustard greens, washed well and finely chopped
- 660 gcooked chickpeas, about 4 cups; two 425 g cans, drained and rinsed
Finish
- 240 gplain yogurt, about 1 cup
- 60 mlheavy cream
- 1 tbsptoasted cumin-coriander blend, coriander and cumin seeds (2:1) dry-toasted and ground
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