Рецепт Indian Scarlet Runner Bean and Chickpea Stew with Crimini Mushrooms
My mother warned me. She came to visit, she adored this stew (it was what I would call a good bet–not a sure thing but not a big risk either, my mom is definitely coming around to Indian food), and she said “Did you write down what you did so you can do it again?” ”Yes, Mom.”
And I did, I swear I did. But then we made all those cookies and I lost it.
So I have listed all the ingredients I can remember–for my own memory, but this not a recipe and I do not intend anyone to take it as such. Of course you know me–when it comes to one pot stove top meals I am all about tasting as you go anyway. And someday I am going to make it again (or try to anyway) so I need to at least get down what I did do in a place I won’t forget–because it was Just. That. Good.
- Ingredients I Can Remember
- 1 T panch phoron
- 1 t dark mustard seeds
- oil
- 3 onions, chopped
- crimini mushrooms–1 lb
- garlic–1 head
- ginger–1/4 cup
- cooked scarlett runner beans
- cooked chickpeas
- 1/2 t paprika
- 1/2 t turmeric
ground cumin?
ground coriander?
4 peeled, chopped medium sized tomatoes
add beans w cooking liquid
cilantro–1 bunch
amchur
juice of lemon
garam masala?
3/4 cup whole fat yogurt(sour cream)
cranberry chutney
First I started the scarlett runner beans and chickpeas cooking, together, with a chopped onion, some chopped garlic, and turmeric and paprika. When they were tender–but still holding their shape–I added about a teaspoon of salt and set the pot aside, off the heat.
I’ve been obsessed with mushrooms lately. I don’t know why I say lately–mushrooms have been a lifelong love affair–except I used to avoid using them in non-European, international preparations. Don’t ask me why–clearly no good reason, because this was FANTASTIC. My lazy person technique is to brown the onions (in the panch phoron), and then when they are done, scoot them to the side and brown the mushrooms handful by handful in the center of the pot, mixing them into the onions as they are done, and then repeating with the next handful of mushrooms.
When the mushrooms were done I know I added the tomatoes and cooked it until the mixture resembled a thick sauce. Do not be tempted to use canned tomatoes–I just don’t think they work well in Indian cuisine, they are too intense and the flavor is not right.
I cannot remember if I added any spices with the tomatoes. Isn’t that pathetic? So frustrating! Maybe cumin, maybe coriander, maybe a a little garam masala…. At any rate, when the tomato mixture was thick and intense, I added the cooked beans, with their cooking liquid. I cooked that for a bit to let the flavors meld, and then added the cilantro with amchur powder and lemon juice, maybe more garam masala? Unlike with, for example, Mexican or Thai cuisine, I am ok with cilantro cooking a bit in Indian cuisine. So I just let it simmer until I was ready to serve it.
Last I tempered the sour cream (I would have used whole fat yogurt if I would have had it) until it was hot and then added it into the soup. I served it over Basmati rice with cranberry chutney on top.