Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric powder
- 2 cloves garlic, minced
- 1 onion, diced
- 2 tablespoons ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can coconut milk
- 1 (14.5 ounce) can chickpeas, drained and rinsed
- 1 (14.5 ounce) can green peas, drained and rinsed
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
Special Equipment Needed:
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add mustard seeds, cumin seeds, and fenugreek seeds and cook for 1 minute, stirring constantly.
3. Add garlic, onion, and ginger and cook for 2 minutes, stirring constantly.
4. Add turmeric powder, curry powder, coriander, cumin, cardamom, cinnamon, nutmeg, chili powder, and garam masala and cook for 1 minute, stirring constantly.
5. Add tomatoes, coconut milk, chickpeas, and green peas and bring to a boil.
6. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
7. Add cilantro and season with salt and pepper, to taste.
8. Simmer for an additional 5 minutes.
9. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 438
Fat: 24.5 g
Carbohydrates: 44.5 g
Protein: 13.5 g
Substitutions for Ingredients
- Vegetable oil: Canola oil or olive oil
- Mustard seeds: Mustard powder
- Cumin seeds: Ground cumin
- Fenugreek seeds: Ground fenugreek
- Turmeric powder: Fresh turmeric
- Garam masala: Curry powder
Variations:
- Add diced potatoes for a heartier meal.
- Substitute chickpeas for lentils.
- Add diced bell peppers for a pop of color.
Tips and Tricks:
- Toast the spices in the oil before adding the vegetables to bring out their flavor.
- Use a high-quality curry powder for the best flavor.
- Add a splash of lime juice at the end for a bright, acidic flavor.
Storage Instructions:
Kitcha curry can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Kitcha curry can be reheated in a skillet over medium heat until warmed through.
Presentation Ideas:
Kitcha curry can be served over steamed basmati rice or with naan bread.
Garnishes:
- Chopped fresh cilantro
- Sliced almonds
- Diced red onion
Pairings:
Kitcha curry pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Steamed basmati rice
- Naan bread
- Raita
- Mango chutney
Troubleshooting Advice:
- If the curry is too spicy, add a splash of coconut milk to balance out the heat.
- If the curry is too thick, add a bit of water to thin it out.
Food Safety Advice:
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Food History:
Kitcha curry is a traditional Indian dish that is believed to have originated in the south of India. It is typically made with a variety of spices, vegetables, and legumes.
Flavor Profiles:
Kitcha curry has a complex flavor profile with notes of mustard, cumin, fenugreek, turmeric, ginger, garlic, and curry powder.
Serving Suggestions:
Kitcha curry can be served over steamed basmati rice or with naan bread.
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Region: Japanese