Name: Pork Chops with Chickpeas (Chhole wala gosht)
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 teaspoon ground turmeric; 175 g/6 oz onions, peeled and coarsely chopped; 1 tablespoon ground cumin seeds; 2 bay leaves; 1 teaspoon cumin seeds; 8 cardamom pods; 2.5 cm/1 inch cinnamon stick; 4 tablespoons vegetable oil; 900 g/2 lb thin-cut pork chops (sometimes called ‘breakfast chops’); 4 cm/1½ inch cube of fresh ginger, peeled and coarsely chopped; 5 garlic cloves, peeled; 1.75 litres/3 pints water, plus 3 tablespoons water; 225 g/8 oz dried chickpeas, picked over, rinsed and drained; 1 tablespoon ground coriander seeds; 300 g/10½ oz tomatoes, peeled and chopped; 350 g/12 oz potatoes, peeled and cut into 2cm/¾ inch dice; 275 g/9¾ oz medium-sized mushrooms, halved; ½ teaspoon cayenne pepper, or use more or less as desired; 1 tablespoon salt

Preparation info

Serves
6

Difficulty
Complex

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

Normally, this hearty, stew-type dish is cooked with cubes of pork cut from the shoulder. I have substituted the more easily available thin-cut pork chops and added some mushrooms for good measure.

In India, we often ate this dish with what was pronounced as ‘selice’ and was, in reality, slices of white bread. (As a child, I had assumed that ‘selice’ was just another Indian word!) I now prefer slices from a crustier French loaf. Beside the bread, you need to serve nothing more than