Yogurt-Tart Chickpeas with Mustard Greens

Sorshe Chana

Preparation info

  • Makes

    7 cups

    • Difficulty


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.


  • 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


  1. Combine the onion, chiles, garlic, and ginger in a food processor and mince, using the pulsing action, to make a pungent blend.
  2. 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.
  3. Pour in the diced tomatoes, with their juices, the garam