4 servings A satisfying vegetarian main dish seasoned with fried whole spices. For a tangier curry, add with the chickpeas 1 tablespoon tamarind paste, 1 tablespoon ground anardana (dried pomegranate seeds), or 1 teaspoon ground amchur (dried mango).
Once melted, do not stir. Skim off any foam that comes to the surface.
For clarified butter, remove from the heat after the foaming ceases. Let stand a few minutes, allowing the milk solids to settle to the bottom. Carefully pour the liquid into a heatproof container, leaving the solids behind, or pour through a fine-mesh sieve lined with a coffee filter or flour sack towel.
For ghee, continue heating the butter over the lowest heat possible, keeping it below a simmer until golden and brown milk solids have settled at the bottom of the pan. This can take up to 1 hour. At this slow rate, the milk solids settle nicely. Pour or strain into a container as for clarified butter.
Both can be stored in an airtight container for 6 to 8 months in the refrigerator. When chilled, clarified butter and ghee become grainy. They should not be used as a spread, only in cooking.
2 tablespoons cumin seeds
1 tablespoon black mustard seeds
2 or more dried small red chiles, seeded and stemmed
(½ teaspoon ajwain seeds)
(8 fresh curry leaves)
2 medium onions, thinly sliced
2-inch piece ginger, peeled and finely chopped
6 garlic cloves, chopped
1 to 3 serrano peppers, to taste, seeded and chopped
One 28-ounce can crushed tomatoes
3 cups cooked chickpeas, or two 15-ounce cans chickpeas, drained
¾ cup plain yogurt (180g) or buttermilk (185g), at room temperature
2 tablespoons butter (30g), melted
1 teaspoon to 1 tablespoon water, as needed
2 tablespoons butter, melted
(2 tablespoons minced green onions or garlic)
(Melted butter)
Sub-recipe steps
Combine in a large bowl or a stand mixer fitted with the dough hook: 2 cups (265g) bread flour; ½ teaspoon salt; 1 ⅛ teaspoons active dry yeast
Add: ¾ cup plain yogurt (180g) or buttermilk (185g), at room temperature; 2 tablespoons butter (30g), melted; 1 teaspoon to 1 tablespoon water, as needed
Mix by hand or on low speed until a soft ball of dough forms. Knead for about 10 minutes by hand or on low to medium speed, until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover with plastic wrap and let rise until nearly doubled, about 1 ½ hours.
Position a rack in the lowest position in the oven and place a baking stone, steel, or inverted heavy-gauge baking sheet on the rack. Preheat the oven to 475°F for 45 minutes.
Meanwhile, divide the dough into 4 equal pieces. Roll into balls, cover, and let rest for 10 minutes. Roll out each ball of dough on a very lightly floured surface to an oval 8 to 10 inches long and ¼ inch thick. Brush the tops with: 2 tablespoons butter, melted
If desired, sprinkle on top: (2 tablespoons minced green onions or garlic)
Place as many dough ovals as will fit without touching each other directly on the baking stone, steel, or sheet and bake until each oval is puffy and deeply browned on the bottom, 6 to 7 minutes. Remove from the oven. If desired, brush the naan with: (Melted butter)
Place in a cloth-lined basket and keep covered. Bake the remaining breads. Serve warm.
1 tablespoon grated peeled fresh or drained prepared horseradish
1 tablespoon stone-ground mustard
1 garlic clove, minced or grated on a rasp grater
Sub-recipe steps
Whisk together in a medium bowl: 1 cup plain yogurt; 1 tablespoon minced dill; 1 tablespoon grated peeled fresh or drained prepared horseradish; 1 tablespoon stone-ground mustard; 1 garlic clove, minced or grated on a rasp grater
Serve immediately or store, refrigerated, for up to 5 days.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 3 tablespoons Clarified Butter or vegetable oil
2 tablespoons cumin seeds
1 tablespoon black mustard seeds
2 or more dried small red chiles, seeded and stemmed
(½ teaspoon ajwain seeds)
(8 fresh curry leaves)
2 medium onions, thinly sliced
2-inch piece ginger, peeled and finely chopped
6 garlic cloves, chopped
1 to 3 serrano peppers, to taste, seeded and chopped
One 28-ounce can crushed tomatoes
3 cups cooked chickpeas, or two 15-ounce cans chickpeas, drained
1 cup water
1 teaspoon salt
1 teaspoon ground coriander
1 Cooked basmati rice, Naan, or other flatbread
Chopped cilantro
Lime wedges
1 (Yogurt or Raita)
Let's Cook
Step 1.
Heat in a deep skillet or pot over medium heat until hot: 3 tablespoons Clarified Butter or vegetable oil
Step 2.
Add and fry, stirring frequently, until fragrant and beginning to pop, 1 to 2 minutes: 2 tablespoons cumin seeds; 1 tablespoon black mustard seeds; 2 or more dried small red chiles, seeded and stemmed; (½ teaspoon ajwain seeds)
Step 3.
If desired, cautiously stir in (the leaves will sputter): (8 fresh curry leaves)
Step 4.
Fry for another minute, then add: 2 medium onions, thinly sliced
Step 5.
Cook, stirring frequently, for 5 minutes. Stir in: 2-inch piece ginger, peeled and finely chopped; 6 garlic cloves, chopped; 1 to 3 serrano peppers, to taste, seeded and chopped
Step 6.
Cook for another 2 minutes. Add: One 28-ounce can crushed tomatoes; 3 cups cooked chickpeas, or two 15-ounce cans chickpeas, drained; 1 cup water; 1 teaspoon salt; 1 teaspoon ground coriander
Step 7.
Bring to a boil, then reduce the heat and simmer, partially covered, until the chickpeas are tender, 30 to 45 minutes (for canned chickpeas, 30 minutes will suffice). Serve with: Cooked basmati rice, Naan, or other flatbread; Chopped cilantro; Lime wedges; (Yogurt or Raita)
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