cross-posted from: https://lemmy.world/post/36538209

  • 2 cans chickpeas (2x400g)
  • 2 medium onions, sliced
  • 1 can chopped tomatoes (400g)
  • 1 can coconut milk (400ml)
  • 2 spoons ghee (or butter/oil)
  • 3 spoons spice mix (I had garam masala, ground cumin, ground coriander, turmeric, paprika, chilli, fenugreek)
  • 3 x crushed green cardamom pods, 3 x indian bay leaves
  • salt, pepper
  1. Fry onions in ghee.
  2. Add cardamom, bay leaves, spice mix, toast 1 min.
  3. Stir in tomatoes, coconut milk.
  4. Simmer 15-20 min till thick.
  5. Add chickpeas (without the liquid), simmer for a couple more minutes.
  6. Add salt & pepper to taste.
  7. Serve with rice, naan, fresh coriander leaves.
  • nocturne@slrpnk.netEnglish
    3·
    4 days ago

    I love making naan, but I never have the time, or forethought to make it early enough to eat with our food. So I use flour tortillas. Not the same, but a decent substitute. And being in New Mexico, our tortilla sections at the grocery store are larger than the normal (American) bread sections.

    • SnokenKeekaGuard@lemmy.dbzer0.comEnglish
      3·
      4 days ago

      Just go on google maps and find the cheapest Indian or south Asian restaurant around you. There is bound to be some tiny little place where you can buy em. Very freezable too, reheat wel l on the pan and a toaster.

      I like running em under the sink and frying em the next morning.

      Edit: since south asians go across the world for low paid jobs, labourers, store workers, taxi drivers etc and often single men to send money back home to their families, wherever they go they form a community of sorts, prefer living together and have cheap restaurants for local food too. Very common in the middle east and the UK for example. In the US it happens in some pockets but not everywhere.