Yogurt-Tart Chickpeas with Mustard Greens

Name: Yogurt-Tart Chickpeas with Mustard Greens (Sorshe Chana)
Yield: Makes 7 cups
Cuisine: India
Ingredients: 6 to 8 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 1 small red onion, cut in half lengthwise and coarsely chopped; 3 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick); 6 medium-size cloves garlic; 2 fresh or dried bay leaves; 2 tablespoons Ghee or canola oil; 1 can (14.5 ounces) diced tomatoes; 2 teaspoons Bangala garam masala; 1 tablespoon Toasted Cumin-Coriander Blend; ¼ cup heavy (whipping) cream; 1 cup plain yogurt; 4 cups cooked chickpeas (see Tips); 2 teaspoons coarse kosher or sea salt; 1 pound fresh mustard greens, well rinsed and finely chopped (see Tips)

Sorshe Chana

Preparation info

Makes
7 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Bengalis are masters at incorporating an underlying pleasant bitterness into their curries. Often mustard paste, pureed from mustard seeds, provides that slap-in-your-face kick, but in this recipe, mustard greens sneak in just a hint, to offer a vibrant base for the chickpeas.

Ingredients

1 small red onion, cut in half lengthwise and coarsely chopped
6 to 8 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed

Asia
India
West Bengal
Main course
Vegetarian
Spicy
Gluten-free

Method

Combine the onion, chiles, garlic, and ginger in a food processor and mince, using the pulsing action, to make a pungent blend.
Heat the ghee in a large saucepan over medium-high heat. Add the onion blend and the bay leaves, and cook until the onion starts to brown around the edges, 3 to 5 minutes.
Pour in the diced tomatoes, with their juices, the garam