Chickpeas and potatoes in Curry? (masala)

Chickpeas and potatoes in curry.

Curry with Puri festival food. Puri is a deep-fried Indian bread with No leavening, only flour, salt, and oil.

Hello, community, and Hive account@qurator team. I am not very happy about the word curry but what to do? here in the Western world, the mixture of different spices or ingredients called curry is what we call masala. Like masala chicken, masala mutton, masala chana, masala mushroom, and masala mix vegetables. India has a huge long culture of spices and gravy is the soul of Indian cuisine. it was called kadhan/kalvan or salan in ancient Indian kitchens, where we found the extract from different kinds of legumes, herbs, and spices. There are many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural tradition, family, and personal preferences When the French and British came to India they changed all our original recipes according to their convenience and our masala gravy was and still is referred to as curries. Curry is a dish with a sauce seasoned with spices blended with coconuts, nuts like cashews, and almonds, and different seeds like sesame, poppy, and watermelon seeds. North India uses more yogurt and tomato puree. South Indians used more fresh coconut paste. The culture is adopted by Southeast Asians and they always pound more chili, onion, and garlic and use coconut milk as a cooling medium. Nowadays the supermarket sells ready paste as curry by different companies. and nowadays all Western countries generally think curry means pungent with chili. But originally we made our masala with about 30 different spices. different kinds of chili, while now essential, are a relatively new ingredient in Indian cuisine. All spices are slightly roasted and grounded. traditionally each family has their secret recipe for the choices and amounts of which spices are to be blended for which dishes.

Today's recipe for Hive account@qurator top hive chef theme Curry. I am showing you a very simple but genuine Indian curry The list of Ingredients looks bigger, but you may choose to vary the amounts of some of the ingredients:

1 tsp garam masala 1/2 tsp cumin powder 1 tsp coriander powder 1 tsp Kashmiri chili powder 1/2 tsp turmeric 1/8 tsp asafoetida (Hing) 1 tsp curry leaves. 2 bay leaves, 2 cardamom pods, 2 cm cinnamon stick,3 cloves, 10 black peppercorns. 1 tsp urad dal 1/4 tsp cumin seeds 1/8 tsp fenugreek seeds 4 cm fresh ginger 1 tbsp chopped coriander 2 tbsp oil 2 tsp salt.

1 cup cooked chickpeas at home so added salt in it. 7 small boiled garden fresh potatoes. 2 tomatoes and a few cherry tomatoes from the garden

Here are the basic spices needed to make real curry.

Mix all these powders together

Put them in the bowl.

Add water gradually to the powder.

Add sufficient water to make a nice smooth paste.

It should look like this. These are the curry spices basically used. Chop tomatoes and julienne sliced ginger. for festival food, I don't use onion and garlic. But you can use garlic paste and finely chopped onion If you like to use onion and garlic cut 1 onion very fine. and grate or mince the 3 cloves of garlic.

Heat oil in a pan

When the oil is hot add crushed fenugreek seeds, cumin seeds, and urad dal (The split black lentils).

As soon as the cumin and fenugreek become fragrant add the ginger.

And now add whole spices.

If you are using onion and garlic this is the time to add finely chopped onion and grated garlic or garlic paste and stir it until the onion turns translucent.

Add the spice mixture we made in the beginning. Reduce the heat from medium to low.