cross-posted from: https://lemmy.world/post/36538209

  • 2 cans chickpeas (2x400g)
  • 2 medium onions, sliced
  • 1 can chopped tomatoes (400g)
  • 1 can coconut milk (400ml)
  • 2 spoons ghee (or butter/oil)
  • 3 spoons spice mix (I had garam masala, ground cumin, ground coriander, turmeric, paprika, chilli, fenugreek)
  • 3 x crushed green cardamom pods, 3 x indian bay leaves
  • salt, pepper
  1. Fry onions in ghee.
  2. Add cardamom, bay leaves, spice mix, toast 1 min.
  3. Stir in tomatoes, coconut milk.
  4. Simmer 15-20 min till thick.
  5. Add chickpeas (without the liquid), simmer for a couple more minutes.
  6. Add salt & pepper to taste.
  7. Serve with rice, naan, fresh coriander leaves.
  • SnokenKeekaGuard@lemmy.dbzer0.comEnglish
    9·
    4 hours ago

    As a Pakistani we eat our food with either a bread (naan etc) or rice, never both. You enjoy your food the way you want to ofc this is more just general info.

    • nocturne@slrpnk.netEnglish
      1·
      14 minutes ago

      I love making naan, but I never have the time, or forethought to make it early enough to eat with our food. So I use flour tortillas. Not the same, but a decent substitute. And being in New Mexico, our tortilla sections at the grocery store are larger than the normal (American) bread sections.

    • MelonYellow@piefed.caEnglish
      2·
      2 hours ago

      I always get curries with rice, but I’m a fatty and can’t help but want a little bread on the side too😁 My favorite is paratha (parotta?). The ones with the buttery layers and swirl

      • SnokenKeekaGuard@lemmy.dbzer0.comEnglish
        4·
        1 hour ago

        Haha yeah paratha is a breakfast item mostly and occasionally used for other meals.

        Called paratha in the north and parotta is the pronounciation in the south. (India Pakistan combined) parotta only in southern India.

        Also we use ‘aata’ not ‘maida’ for homemade parathas. Aata being a wholewheat variation and maida being all purpose flour like. Not like for like comparisons due to milling techniques.

        If you buy em frozen they are probably made from maida or ap flour which is objectively a better texture and more delicious but less traditional, hearty and healthy.

        My family does square parathas, which I much prefer. The layers are better this way.

    • primrosepathspeedrun@anarchist.nexusEnglish
      3·
      4 hours ago

      They have a lot of overlap but are better for different things. Bread is better for mopping up the last of a sauce, especially quietly. Rice is really good for varying ratios in your bites.

      • SnokenKeekaGuard@lemmy.dbzer0.comEnglish
        2·
        2 hours ago

        Theres almost always a clear better option. And we’re primarily a wheat nation (both India and Pakistan) so the answer is roti 85% of the time, rice 10% and the other 5% is naan etc.

        These numbers I pulled out of my ass btw. And we eat with our hands and mop of sauce anyways, theres no reason to be quiet about it. Not wasting even a little food is a good thing.

        • primrosepathspeedrun@anarchist.nexusEnglish
          1·
          22 minutes ago

          Generally quiet isn’t a concern. It can be. Sleeping roommates. Many people eating in a restaurant where the noise would add up. A third situation I failed to imagine.

          Traditions and circumstance create food. They do not have copyrights–or maybe they do but generally fuck copyright with a ton of extra-coarse bricks.

    • a4ng3l@lemmy.worldEnglish
      2·
      4 hours ago

      I wish I could make my own naan. It’s so much better with those. But somehow I failed all my attempts at baking those :-/

      • SnokenKeekaGuard@lemmy.dbzer0.comEnglish
        3·
        2 hours ago

        One good thing about living in Pakistan/ Qatar is that you get em fresh everywhere. Like 10 steps away from your house theres someone making em fresh.

        Also the baking method is inferior if making them at home, they are best made on the pan (when you stick it to the pan woth water and cook the other side overturning your pan and letting the flame hit it directly)

        I’m sure you could find a yt video explaining it