The Six Week Store Cupboard Challenge

Day 29

Item to be used up: Asafoetida, Evaporated Milk,



Cookbook: 50 Great Curries of India, by Camellia Panjabi
Recipe: Chickpea Curry followed by Kulfi (Indian Ice Cream)

Chickpea curry

  • 250g dried chickpeas
  • 3 large onions
  • 15g fresh ginger
  • 15g garlic
  • 250g tomatoes, skinned and de-seeded
  • 2 black cardamoms
  • 8 cloves
  • 2 cinnamon leaves or bay leaves
  • 15 peppercorns
  • 1 teaspoon cumin seeds
  • salt
  • a pinch of asafoetida
  • 65ml oil
  • 1 teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • ½ teaspoon ground black pepper
  • ¾ teaspoon dried mango powder
  1. Soak the chick peas overnight in 5 cups water
  2. Chop 2 of the onions and reserve.  In a food processor, puree another onion with the ginger and garlic.  Puree the tomatoes separately
  3. Place the soaked chickpeas and the soaking water in a pressure cooker or ordinary cooking pot, with the last chopped onion, the black cardamoms, cloves, cinnamon or bay leaves, peppercorns, cumin seeds, 1 teaspoon salt and the asafetida.  Bring to the boil.  Cook for 20 mins in a pressure cooker or if using an ordinary pot, for at least 50 minutes.  Drain and reserve the cooking liquid.
  4. In a separate cooking pot, heat the oil.  Add the reserved chopped onion and sauté for 25 minutes or until brown.  Add the pureed onion ginger and garlic mixture and sauté for 10 minutes (If using tinned chickpeas, add now and fry with the pureed onion).
  5. Add the turmeric, garam masala and coriander powders, pepper and mango powder and stir thoroughly.  After 1 minute add the pureed tomato and sautee for a few minutes.
  6. Add the cooked chickpeas and stir gently.  Add the water in which the chickpeas were cooked (you can strain away the spices since their flavor is already extracted) and cook until tender.  Add salt to taste at the end of cooking.

This recipe makes a hearty curry, however I felt that it was best when eaten with yogurt and coriander.


I have been really excited about making this one as it has been on my list of things to try for ages, well since I first tried the heavenly taste of kulfi in an Indian restaurant in my teens.

  • 4 tablespoons sugar
  • 3 cardamoms
  • 2X 450g tins evaporated milk
  • about 12 strands saffron
  • 3 tbls double cream
  • 2 leaves silver leaf, to decorate (optional).
  1. Add the sugar and cardamoms to the milk in a heavy based saucepan and cook over a low heat for 10 mins, stirring and scraping the sides and bottom of pan continuously.  Remove from the heat.  Remove the cardamoms and add the saffron.  Mix well and leave to cool.  Then stir in the cream.
  2. Fill the kulfi moulds or pour the mixture into ice-cube trays.  Freeze for 4-5 hours.  Frozen kulfi keeps in the freezer like ice cream.
  3. To remove from the moulds, dip each into hot water and press out the kulfi.   Decorate with silver leaf, especially for festive occasions.

I halved the recipe as I only had half the amount of evaporated milk.  It still made enough mixture to fill 6-10 small ice lolly makers.

My limited success with getting the kulfi out of the ice cream moulds can clearly be seen here.  The children had already eaten their very successful lollies, with sticks by the time I took this photograph.  As you can see this may not be attempted first off at a dinner party.

Delicious though.

Note that I didn’t go with the silver leaf ornamentation.  As you can see I am still trying to get rid of my lavender flowers.

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