← Replies in Fried Cheese and Chickpeas in Spicy Tomato Gravy Recipe

I haven't made it yet... what didn't work? Or rather, what changes would you make?

Here are some of my thoughts (at least the ones that I remember). 1. I’d used halloumi and when fried, its texture gets really tough and chewy. It just didn’t work with the toughness of the canned chickpeas. I’d probably use a different cheese (paneer?), not fry it as much or cook the chickpeas from scratch. 2. Despite the spices, the curry tasted flat. I’d add more heat, removed the cinnamon and work that onion-tomato base longer first before adding the chickpeas. 3. Not sure why, the sliced onion didn’t seem to work with the tomatoes. I’d chop the onions small and use puréed tomatoes instead of diced given the cook time. Or use the diced tomatoes if I have time to cook the onions and tomato nice and slow. Also, I expected more gravy and didn’t get much. 4. Other notes: I read people complaining about the chickpea quantity in the NYT comments - I didn’t think the ratio of chickpeas to cheese was bad. Happy cooking!