I recently flew from Mumbai to Dubai on Emirates Airlines and I was served this delicious mushroom and chickpea curry. I researched it when I returned home and learned that it is also known as Dhingri Chole. I loved the earthy taste and the combination of mushroom and chickpeas. Once back I developed this recipe till I got the taste ‘just right’ and now I’m ready to share it with you.
This curry can be rather spicy, you can tone this down by adding less chilies and chili powder. In my opinion its stellar taste comes from the fact that I ground my garam masala fresh, it really makes a huge difference.
2 medium red onions finely chopped
2-3 green chilies finely chopped
1 tsp each turmeric and chili powder
1 tsp each ginger and garlic paste
2 tsps garam masala
2 tomatoes, 1 finely chopped & 1 blanched and pureed
300 gms canned chickpeas
10 – 12 mushrooms chopped in half if large
1 – 2 cups water
Salt to taste
Heat some oil and sautee the onion and green chilies till the onion is translucent.
Add the finely chopped tomato and 1 tsp each of turmeric and chili powder and mix.
Add 1 tsp each of ginger and garlic paste and stir, cooking to remove the raw taste.
Add 2 tsps of garam masala and mix and keep pressing the tomatoes down with the back of your spoon.
Add the tomato that was blanched and pureed, add salt and mix.
Add a cup of water, stir, cover and cook for a few minutes.
Try to puree any pieces of chopped tomatoes by pressing down with the back of a spoon.
Add the chickpeas followed by the mushrooms.
Cover and cook checking frequently to make sure the mushrooms are cooking and add more water as required.
Garnish with finely chopped coriander and serve.
Watch step by step video – https://youtu.be/2x5yE2y2meU
Photo by: Adam Ahmed