What kind of mustard seeds should I use for a spinach and chickpea curry?
I have black and brown. I pop them in a little oil at the start of cooking. Which is best for this curry?
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5 comments a “What kind of mustard seeds should I use for a spinach and chickpea curry?”
use the black of course.
Both are fine, brown have more punch than black but the black have more flavour, ad them with the chili, curry leaves in the first stages allow them to perfume the oil before the garlic and ginger are added. I have friends who are Indian chefs, and they start there’s this way.
I always use black and to be honest i didnt even know the brown kind existed! lol! I absolutely love chickpea curry, it is one thing i will never grow tired of. Hmmm (damn no chickpeas right now)
Enjoy ur dish =)
The two I have seen in my life are black and very light brown ones (kinda light tan). The black ones I saw my family cooking Indian food with. The tan ones I didn’t see until I moved to France a couple of years ago.
So, that tells me, for Indian food, go with the black ones.
Since this is more of a north Indian dish, and since I prefer them, I’d say brown.
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