Recipe: Chickpeas and potato cubes in creamy coconut sauce

[Guest guest]

This delicious recipe is from " The Art of Indian Vegetarian Cooking " by

Yamuna Devi. It is a great book that is so thick you can use it to split

open a coconut.

 

1 can chick peas

4 tablespoons of ghee or vegetable oil

1 1/2 teaspoons of cumin seeds

2 teaspoons coriander seeds

1/2 teaspoon of fennel seeds

8 black peppercorns

1 1/2 tablespoons of almonds or cashews

1 cup plain yogurt or buttermilk or sour cream

2 hot green chilies

1 tablespoon of minced ginger

1 cup of grated coconut

2 medium sized potatoes, peeled and cubed in 1/2 inch dice.

1 teaspoon black mustard seeds

1 teaspoon tumeric

1 1/4 teaspoon of salt

 

1. Simmer one can of chick peas for an hour. Until they become soft.

2. Combine the cumin seeds, coriander seeds, fennel seeds, peppercorns and

nuts in a heavy frying pan over moderately low heat. Slowly dry roast them

until they darken a few shades. Transfer to a blender or coffee mill and

grind to a powder. Combine the yogurt, chilies, ginger root, spice mix in a

blender and mix on high until it is a smooth sauce.

3. Fry the potatoes until golden brown. (I used my deep fryer for this)

4. heat some oil in a heavy sucepan over moderate to moderate high heat.

When it is hot drop in the black mustard seeds and fry until they pop.

(They really move so warn your wife about clean up) Add the chickpeas then

pour in the coconut sauce, salt and tumeric and potatoes. Heat then serve.

[Guest guest]

When do we add the coconut to the sauce?

 

, " Kirk Oliver " <running42k@h...> wrote:

>

> This delicious recipe is from " The Art of Indian Vegetarian Cooking " by

> Yamuna Devi. It is a great book that is so thick you can use it to split

> open a coconut.

>

> 1 can chick peas

> 4 tablespoons of ghee or vegetable oil

> 1 1/2 teaspoons of cumin seeds

> 2 teaspoons coriander seeds

> 1/2 teaspoon of fennel seeds

> 8 black peppercorns

> 1 1/2 tablespoons of almonds or cashews

> 1 cup plain yogurt or buttermilk or sour cream

> 2 hot green chilies

> 1 tablespoon of minced ginger

> 1 cup of grated coconut

> 2 medium sized potatoes, peeled and cubed in 1/2 inch dice.

> 1 teaspoon black mustard seeds

> 1 teaspoon tumeric

> 1 1/4 teaspoon of salt

>

> 1. Simmer one can of chick peas for an hour. Until they become soft.

> 2. Combine the cumin seeds, coriander seeds, fennel seeds, peppercorns and

> nuts in a heavy frying pan over moderately low heat. Slowly dry roast them

> until they darken a few shades. Transfer to a blender or coffee mill and

> grind to a powder. Combine the yogurt, chilies, ginger root, spice mix in a

> blender and mix on high until it is a smooth sauce.

> 3. Fry the potatoes until golden brown. (I used my deep fryer for this)

> 4. heat some oil in a heavy sucepan over moderate to moderate high heat.

> When it is hot drop in the black mustard seeds and fry until they pop.

> (They really move so warn your wife about clean up) Add the chickpeas then

> pour in the coconut sauce, salt and tumeric and potatoes. Heat then serve.