food and recipe

material :

2 tbsp vegetable oil
4 garlic cloves, crushed
2in (5cm) piece of fresh ginger, grated
1⁄3 cup shallots, finely chopped
1lb (450g) all-purpose potatoes, peeled and
cut into ½in (1cm) dice
1 tsp ground turmeric
1 tbsp black mustard seeds
1 tbsp ground coriander
1 tbsp ground cumin
2 green cardamom pods
3 fresh green jalapeño or serrano chilies,
seeded and finely chopped
4 medium tomatoes, chopped
1 cup canned chickpeas (garbanzo beans),
drained and rinsed in cold water
1 tsp salt
juice of 1 lemon
½ bunch of fresh cilantro
freshly ground black pepper

cooking :

1. Heat the oil in a heavy saucepan over medium-high heat. Add the garlic andginger. Cook for 2–3 minutes until the garlic and ginger are fragrant. Add theshallot and potato and cook, stirring and tossing, for about 4 minutes or untilthe shallot has softened. Stir in the turmeric, mustard seeds, ground coriander,cumin, and cardamom. Cook for 1 minute until the spices are fragrant, then addthe chilies, tomato, and chickpeas. Add ¼ cup water and the salt, season withpepper, and cover the pot. Continue cooking over medium-high heat for about 20 minutes until the potato is tender when pierced with the tip of a sharp knife.
   
2. To finish, add the lemon juice and half the cilantro. Taste the curry—it should have a good balance of spicy, sweet, sour, and salty. Adjust the seasoning if necessary. Garnish with the remaining cilantro, and serve as part of a larger selection of curries, grilled fish or meat, dips, and Indian breads.

Serves 4–6