Ingredients
Equipment
Method
- Add rice, a pinch of salt, and the water to the 3 qt pot, cover and bring to boil over high heat.
- Reduce rice to low heat after rice starts to boil. Let sit for 15 min
- mean while, set skillet to med-high heat and place oil in pan.
- When the oil shimmers add onions and sweat until tender and looking a little, well, slimy.
- Add curry to onions and "bloom" the curry.
- Add the chickpeas, juice and all, bring to simmer and reduce heat to med and light boil until most of the liquid is evaporated and the sauce is thick and hardy.
- Salt and Pepper to taste
- Fluff rice and turn out onto serving plate, scoop curry onto rice and serve hot.
Notes
This dish is involved more than the others but consolidates effort across two pans. While you are waiting for the rice you make the curry. By the time the curry is done so is the rice and you have dinner in 20 min.
As mentioned, you can do all this in one pan. After you turn out the rice just do the curry in the same pan, no washing needed.
You experts can finish the dish with some of that homemade paneer cheese you made.
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