Aloo Ghobi Chana Masala (Curry with Potatoes, Cauliflower and Chickpeas)

Photo from Cook's Illustrated

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The expected vegetables in the Glade Road Growing farm share for the week of June 28 will include cauliflower and potatoes.  Here's a recipe for one of my favorite Indian curries.

Serves 4




Ingredients:
1 cup dry chickpeas
1 cup raw basmati brown rice
1 onion. peeled and chopped
4 cloves fresh garlic, mashed, peeled and chopped finely
1 T fresh ginger, chopped finely
1 pound of  tomatoes chopped or cherry tomatoes halved or 1 can diced tomatoes
4 T of tomato paste
1 pound of potatoes chopped
1 cauliflower, separated into florets
1/2  pound of green peas (frozen will work)
1/2 tsp ground cumin 
1/2 tsp ground cardamom
1/2 tsp ground coriander
1 tsp ground turmeric
1/4 tsp dry mustard
1/4 tsp red pepper flakes
1 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 cup fresh basil leaves, reserving 4 for garnish
1/2 cup of plain yogurt

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1.  To cook 1 cup dry chickpeas,  in a medium saucepan with a heavy bottom and a tight-fitting lid, cover with 2 cups water, and and bring to a boil.  Rinse.  Return to pot, add ½ teaspoon sea salt and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes. Let stand over night or for at least one hour. Rinse a second time two cups of swater and bring to a boil again and simmer on low heat until soft, about 1 hour.

2.  In a medium saucepan with a heavy bottom and a tight-fitting lid, combine 1 cup basmati brown rice , 2 cups water, and and bring to a boil.  Rinse.  Return to pot, add ½ teaspoon sea salt and bring again to a boil again.  Cover, reduce heat and simmer for 5 minutes.  Turn off heat and leave for 40 minutes until water is absorbed. 

3.  While rice is cooking, prep the veggies as described above.  Steam the cauliflower and potatoes separately for 5  minutes until slightly soft.  If you are using raw peas, rather than frozen, you can steam them also.

4.  Measure out the spices (except for the salt,  black pepper and basil leaves) and toast in a dry cast iron skillet and set to the side.

5.   Heat 1 TB extra virgin olive oil in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Sauté garlic and ginger until soft. Add to the bottom of a lidded heavy-bottomed pot.  Stir in the tomatoes, tomato paste, cauliflower, potatoes,  spices, 1 teaspoon sea salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes. Add 2 cups water and bring to a boil. Stir in the cooked chickpeas.  When the pot has returned to a boil, reduce heat and simmer,  covered,  for about 15 minutes. Add cooked or frozen peas and warm through.  Remove the curry from heat and stir in 1/2 cup of fresh basil leaves.

7.  Uncover the rice and fluff with a fork. Divide among four bowls and top with curry and a garnish each bowl with a dollop of  plain yogurt and  a basil leaf.