Hyderabadi ground-nut chicken curry

 Really great!

In our toaster oven we sequentially roasted 1/3 C peanuts, 1/4 C unsweetened shredded coconut, 1 T sesame seeds, and transfered to a blender.  

In a dutch oven, add 2 T oil and saute 1 chopped onion until golden 7-8 min.  Add 1 T garlic and 1 T ginger (we used pastes), cook until no raw smell.  Add 1 tsp each: turmeric, chili powder, garam, salt.  Immediately add 1 C water and scrape bottom.  Transfer mixture to blender.  Blend until super smooth.

In same dutch oven, heat 2 more Tbsp oil.  Add 1 tsp mustard seed, 1 tsp cumin seed and wait 1-2 min for them to sputter.  Add 10 curry leaves.  Then add the peanut mixture back along with 1 more cup water + 1/2 - 1 tsp salt.

Add 1 tsp tamarind paste (we have an actual processed paste) + 1.5 lbs chicken cut into 3/4"-1" pieces.

Vegetarian variation: instead of chicken, a cubed sweet potato and quartered mushrooms.

Simmer uncovered for 8-13 min, stirring occasionally.

We'd definitely make this again!

Crinkle cake -- Best desert of 2024

Recipe: https://ministryofcurry.com/crinkle-cake/#recipe

Maria's modification:

Half tsp saffron replaces rose water in the custard, no rose water in the syrup. This time I reduced sugar to half cup in the custard. 

Also, I preheat half the milk and steep the saffron and cardamom in it at the very start to make sure the flavor is throughout.

The cardamom settles when mixing the custard and doesn't all pour into to the cake.

Another great chole recipe!

 no photo.  This is similar to the last good one; dark rich flavor.  But this time it's a more precise recipe since it doesn't involve using the flavored cooking liquid for texture, thereby making flavor variable.

Here's the recipe: https://glebekitchen.com/chole-masala-punjabi-chickpea-curry/#recipe

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I used 2 small onions chopped.  Really made sure they were pretty brown.

In 2nd pan, 2 tbsp oil + whole spices + dry spices.  Instead of fenugreek leaves I used 1/2 tsp whole fenugreek together with the other whole spices.  I skipped the pomogranite seeds entirely.

I used *2* cans of chickpeas (since the drained can is about 9.5 oz of actual chickpeas). 

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AI VERSION 1

Chole Masala (Restaurant-Style Punjabi Chickpeas)

Rich, deeply spiced chickpeas with layered aromatics, tang, and body. Even better the next day.

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Ingredients

Main

• 1 (19 oz / 540 g) can chickpeas
  (Drain and reserve ¼–½ cup of the liquid)

• 2 medium onions, finely diced

• 5 tbsp vegetable oil, divided

• 2 green chilies, finely diced

• 1½ cups tomato purée (passata, not paste)

• 2 tbsp ginger-garlic paste

• ¼–½ cup reserved chickpea liquid or water (as needed)

• 1 black tea bag (optional but recommended)

• 1 tsp ghee or butter (optional finish)

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Whole Spices

• 2–3 dried Kashmiri red chilies

• 2 black cardamom pods

• 3 cloves

• 1 (2-inch) piece cinnamon bark

• 1 bay leaf

• ½ tsp cumin seeds

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Ground Spices

• 1 tsp Kashmiri chili powder

• 1 tsp paprika

• ½ tsp turmeric

• 2 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp amchoor (dried mango powder)

• 1½ tsp kosher salt (adjust to taste)

• 2 tsp kasoori methi (dried fenugreek leaves), crushed

• 1 tsp anardhana (dried pomegranate seeds), lightly crushed

• ½ tsp garam masala (added at the end)

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Instructions

1. Brown the Onions (Do Not Rush This)

Heat 2 tbsp oil in a wide frying pan over medium heat.

Add onions and cook, stirring occasionally, until:

• Deep golden brown

• Soft

• Slightly caramelized

This takes about 15–20 minutes. Proper browning is essential for depth.

Set aside.

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2. Bloom the Whole Spices

In a second pan, heat remaining 3 tbsp oil over medium heat.

Add:

• Cumin seeds (let them crackle)

• Bay leaf

• Dried red chilies

• Black cardamom

• Cloves

• Cinnamon

Cook about 30 seconds, until fragrant.

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3. Build the Masala Base

Add green chilies. Cook 30 seconds.

Add ginger-garlic paste. Cook, stirring, until the raw smell disappears and sputtering subsides (about 1 minute).

Reduce heat to medium-low.

Add all ground spices except:

• Kasoori methi

• Garam masala

• Anardhana

Stir constantly for 30–45 seconds to bloom the spices in oil. Do not let them burn.

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4. Cook the Tomato Properly

Add tomato purée.

Cook uncovered at medium heat, stirring occasionally, until:

• The mixture thickens

• Oil begins to separate at the edges

This can take 8–12 minutes.
This step transforms the flavor — don’t shortcut it.

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5. Combine and Simmer

Add:

• Browned onions

• Chickpeas

• Lightly mash 2–3 tbsp of chickpeas directly in the pan

• Crushed anardhana

• ¼–½ cup reserved chickpea liquid (or water)

Add the tea bag now if using.

Bring to a gentle simmer.

Cover and cook 10–15 minutes, stirring occasionally.
Add a splash of liquid if it gets too thick.

Remove tea bag before finishing.

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6. Finish for Aroma and Balance

Turn off heat.

Stir in:

• Crushed kasoori methi (rub between palms first)

• Garam masala

• 1 tsp ghee or butter (optional but excellent)

Cover and let rest 10 minutes before serving.

This resting step deepens the flavor.

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To Serve

Garnish with:

• Thinly sliced red onion tossed with lemon juice + pinch salt

• Fresh ginger julienne (optional)

• Fresh cilantro (optional)

Serve with:

• Chapati

• Naan

• Paratha

• Poori

• Or basmati rice

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Flavor Notes

• Amchoor + anardhana create layered tang instead of sharp acidity.

• Tea bag deepens color and adds subtle bitterness.

• Proper onion browning + tomato oil separation = restaurant depth.

• Resting time matters more than most people realize.