Do you know that side of chickpeas “stew” that often comes with Kabobs?

[Anonymous]

Op here: I followed the recipe on the video and the stew was DELICIOUS. Better than the ones from restaurant actually. The only change I made was to add red chard to it in the very end (trying to sneak those vegetables because of a picky eater). Everyone loved it, including picky eater

Since I didn't have mango powder, I added a few chunks of frozen mango along with the onions/garlic/ginger to sautee and, later on, once they were very soft, I mashed them and they blended into the stew. I have no idea if they made a difference because I could not taste any mango/sweet flavor in the stew - at all.

PS: I also didn't use as much oil.

[Anonymous]

Anonymous wrote:Op here: I followed the recipe on the video and the stew was DELICIOUS. Better than the ones from restaurant actually. The only change I made was to add red chard to it in the very end (trying to sneak those vegetables because of a picky eater). Everyone loved it, including picky eater

Since I didn't have mango powder, I added a few chunks of frozen mango along with the onions/garlic/ginger to sautee and, later on, once they were very soft, I mashed them and they blended into the stew. I have no idea if they made a difference because I could not taste any mango/sweet flavor in the stew - at all.

PS: I also didn't use as much oil.

Thanks for the update! The video looks amazing - can't wait to try myself.

[Anonymous]

Anonymous wrote:Op here: I followed the recipe on the video and the stew was DELICIOUS. Better than the ones from restaurant actually. The only change I made was to add red chard to it in the very end (trying to sneak those vegetables because of a picky eater). Everyone loved it, including picky eater

Since I didn't have mango powder, I added a few chunks of frozen mango along with the onions/garlic/ginger to sautee and, later on, once they were very soft, I mashed them and they blended into the stew. I have no idea if they made a difference because I could not taste any mango/sweet flavor in the stew - at all.

PS: I also didn't use as much oil.

Mango powder (amchur) is not at all sweet. It's kind of tart/sour, actually. It's made from green mangoes. I'm glad your curry turned out well.

[Anonymous]

Anonymous wrote:Op here: I followed the recipe on the video and the stew was DELICIOUS. Better than the ones from restaurant actually. The only change I made was to add red chard to it in the very end (trying to sneak those vegetables because of a picky eater). Everyone loved it, including picky eater

Since I didn't have mango powder, I added a few chunks of frozen mango along with the onions/garlic/ginger to sautee and, later on, once they were very soft, I mashed them and they blended into the stew. I have no idea if they made a difference because I could not taste any mango/sweet flavor in the stew - at all.

PS: I also didn't use as much oil.

The mango powder (aamchur) is made from unripe mangoes and is commonly used to add a tart flavor in the subcontinent. A better substitute would be lemon juice, not sweet mango.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Op here: I followed the recipe on the video and the stew was DELICIOUS. Better than the ones from restaurant actually. The only change I made was to add red chard to it in the very end (trying to sneak those vegetables because of a picky eater). Everyone loved it, including picky eater

Since I didn't have mango powder, I added a few chunks of frozen mango along with the onions/garlic/ginger to sautee and, later on, once they were very soft, I mashed them and they blended into the stew. I have no idea if they made a difference because I could not taste any mango/sweet flavor in the stew - at all.

PS: I also didn't use as much oil.

The mango powder (aamchur) is made from unripe mangoes and is commonly used to add a tart flavor in the subcontinent. A better substitute would be lemon juice, not sweet mango.

Oh, great to know for future reference

[Anonymous]

thanks for posting back on the recipe. the afghani restaurant near us has the best chickpeas. I always wondered why they were so oily though, not thinking that the recipe needed that much oil.

[Anonymous]

OP, what kind of oil did you use? Would olive oil work or throw off the flavor?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Look for Lahori Choley recipes.

I haven't tried these but they look really good:
https://www.youtube.com/watch?v=bM0F8lL4zaE

I finally made this and it was so so good. I used less oil so it wasn't as rich, but I actually liked that.

I typed out the recipe since it was hard to follow the video as I was cooking.


Chikar Cholay

1/2 kg chickpeas
1 tsp baking soda

Cover chickpeas with water, add baking soda, and soak for 12 hours or overnight

Drain

Add chickpeas to pressure cooker, cover with water
Add 1 tsp salt
Cook on high for 5 min; allow natural release for 10+ minutes; chickpeas should be soft
Drain and save water

Heat 1 cup oil (or less) in heavy dutch oven

1 Tbsp garlic paste
1 Tbsp ginger paste
1 small red onion, pureed
1 tsp salt
1 tsp cayenne
1 tsp red chili flakes
1 tsp tumeric
1 tsp black pepper

Fry spices

Puree 1 small boiled potato & 1/2 cup cooked chickpeas with a little water to make a paste
Add paste and fry

Add more spices
3 pieces cinnamon stick (broken)
3 pieces black cardamon (broken)

Cook for 2-3 minutes over medium heat, stirring
Add water, if needed

Add more spices
1 Tbsp cumin
1 Tbsp coriander
1 tsp garam masala
1 tsp chicken powder (bouillon cube)
1 tsp dried mango (rani amchur)

Add chickpeas
1/2 c plain yogurt
2-3 c cooked chick pea water

Cover and cook on medium for 10 minutes

Add 1-2 tsp dried fenugreek leaves (kasoori methi) and some fresh chopped cilantro leaves

Cook on low for 3 minutes

Serve with rice and naan

[Anonymous]

Oops - forgot...

add a handful of sliced jalapeno with the cilantro