Chick pea curry recipe from one of our favourite Indian restaurants in Tokyo – Mandala in Jimbocho. There’s even a Mandala 2 restaurant near Shimbashi, near my old place. This recipe was taken from the Japanese book “Professional Curry for your Weekends”, which has various such recipes taken from curry restaurants around Japan.
Serves: 3-4 people
Ingredients:
Chick Peas – 350g (canned or dried)
Oil (vegetable) – 100 ml
Onions x 2
Tomatoes x 1 1/2
Salt – 3 tsp
Cumin – 4 tsp
Garlic – 1 clove
Turmeric – 3 tsp
Paprika – 1 tsp
Curry Powder – 2 tbsp
Coriander (fresh) – 3 tbsp
Directions:
1. Wash chick peas until the wash water runs clear.
2. Boil the chick peas in a pot of water, cooking them until they’re soft.
3. Put the oil in another pot and heat it on low heat. Add the cumin to the oil, and heat it gently while being careful not to burn it. Cumin is the most important spice in curry making – this step is essential to a good curry.
4. Once the cumin has been cooked a little bit, add the following ingredients one at a time to the pot: garlic (thinly sliced), onions (minced), tomatoes (minced), turmeric, paprika and curry powder. Add salt to taste (3 tsp or so).
5. After cooking the mess for a few minutes, add the softened chick peas. Heat until boiling.
6. Done! Let it sit for a while to let the flavors work themselves throughout. Serve in bowls with the fresh coriander on top.
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