Reproduced with kind permission from Hari Ghotra.

Ingredients

  • 1–2 tbsp rapeseed oil
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 large onion, diced
  • 4 garlic cloves, crushed
  • 4 plum tomatoes or 200g plum tomatoes
  • 800g/2 tins chickpeas, drained and rinsed
  • 1 tsp salt, or to taste
  • 1 heaped tsp coriander seeds, crushed
  • 1 green chilli, chopped
  • 1 tsp red chilli powder
  • 1 tsp turmeric
  • 200g kale, chopped
  • 1 green chilli, sliced for garnish
  • Poori (wheat) (may contain milk)
  • Plain yoghurt (milk) or soya yoghurt (soya)

        Method

        1. Heat the oil in a lidded pan over a medium heat and when it’s hot add the mustard seeds and then the cumin seeds.
        2. Stir for a minute until you can smell the aroma of the cumin seeds and the mustard seeds stop sizzling, then add the diced onions.
        3. Fry the onions for 15m until they start to brown, then add the garlic. Fry together for 4m before adding the tomatoes. Stir and leave to cook for a few minutes. Add a little water if required.
        4. Add the crushed coriander, green chilli, chilli powder, turmeric and salt and leave to cook on a gentle heat until the tomatoes start to break down and create a thick masala sauce (about 10m).
        5. Turn the heat up to thicken the sauce a little if required.
        6. Add the chickpeas and stir to coat them with the masala. Add a splash of water and let them simmer for 5m.
        7. Add the chopped kale, a handful at a time, stirring in between. Leave this to cook for 5m until kale is soft and tender. Top with the sliced chilli and serve with poori with some fresh plain yoghurt.

        Recipe details

        Serves: 4

        Prep time: 0 hr

        05 mins

        Cook time: 0 hr

        25 mins

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