Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1/2 cup water
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh cilantro
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook until fragrant, about 1 minute.
2. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute.
3. Add the turmeric, garam masala, coriander, chili powder, cumin, cardamom, cinnamon, cloves, and nutmeg and cook for 1 minute.
4. Add the tomatoes, chickpeas, kidney beans, and water and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
5. Stir in the cream and cilantro and cook for 2 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 380
Fat: 17g
Carbohydrates: 43g
Protein: 14g
Substitutions for Ingredients
- Vegetable oil: olive oil or coconut oil
- Cumin seeds: ground cumin
- Onion: shallots or leeks
- Garlic: garlic powder
- Ginger: ground ginger
- Turmeric: curry powder
- Garam masala: curry powder
- Ground coriander: ground cumin
- Chili powder: cayenne pepper
- Diced tomatoes: crushed tomatoes
- Chickpeas: black beans
- Kidney beans: black beans
- Heavy cream: coconut milk
- Cilantro: parsley
Variations:
- Add 1/2 cup of diced bell peppers for a bit of crunch.
- Add 1/2 cup of frozen peas for a bit of sweetness.
- Add 1/2 cup of diced carrots for a bit of sweetness.
Tips and Tricks:
- Make sure to drain and rinse the canned beans to remove any excess salt.
- Toast the cumin seeds in the oil before adding the onion to bring out their flavor.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve over cooked basmati rice or with naan bread.
Garnishes:
- Chopped fresh cilantro
- Chopped fresh parsley
- Chopped fresh mint
- Sliced green onions
Pairings:
- Basmati rice
- Naan bread
- Raita
Suggested Side Dishes:
- Cucumber salad
- Roasted vegetables
- Mango chutney
Troubleshooting Advice:
- If the curry is too thick, add a bit more water or cream to thin it out.
- If the curry is too spicy, add a bit more cream to balance out the heat.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Gundain curry is a traditional Indian dish that is believed to have originated in the Punjab region of India. It is a hearty and flavorful curry made with a variety of spices and beans.
Flavor Profiles:
Gundain curry has a complex and flavorful blend of spices, including cumin, turmeric, garam masala, coriander, chili powder, cardamom, cinnamon, cloves, and nutmeg. It is slightly spicy, with a hint of sweetness from the tomatoes and cream.
Serving Suggestions:
Gundain curry is best served over cooked basmati rice or with naan bread. It can also be served with a side of raita or cucumber salad.
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Region: Indian