Potato and Chickpea Curry
Potato and Chickpea Curry

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, potato and chickpea curry. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Potato and Chickpea Curry is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Potato and Chickpea Curry is something which I have loved my entire life.

Potato curry with chickpeas and turmeric. In summer, I often swap the chickpeas for peas. A great tasting curry from scratch will always call for a fair few spices.

To begin with this particular recipe, we must first prepare a few ingredients. You can have potato and chickpea curry using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Potato and Chickpea Curry:
  1. Prepare 1 onion chopped
  2. Make ready 1 tsp Ginger & garlic paste
  3. Prepare 2 green chilli chopped
  4. Prepare 1/4 cup vegetable oil
  5. Make ready 1 tsp red chilli powder or to taste
  6. Take to taste Salt
  7. Get 1 tsp Kashmiri red chilli powder 1/2 tsp red chilli flakes
  8. Take 1/2 tsp turmeric powder
  9. Get 1/2 tsp cumin & nigella seeds
  10. Prepare 400 g chopped fresh tomatoes or tin tomato
  11. Make ready 400 g potatoes cut into chunks
  12. Take 400 g chickpeas tin, drained
  13. Make ready and rinsed or you can use all night soaked in water boiled & drained
  14. Get 1 lemon juiced
  15. Prepare 1 tsp garam masala powder
  16. Prepare naan, roti or rice to serve Fresh coriander chopped for garnish

Caribbean chickpea and potato curry or chana aloo masala is a healthy vegan curry typically served over rice. It's a family-friendly recipe, so easy to make, and ready in under half an hour! I really enjoy cooking with chickpeas. A lightly spiced, fragrant curry with chickpeas, tender chunks of sweet potato and fresh spinach cooked in a creamy coconut curry sauce.

Steps to make Potato and Chickpea Curry:
  1. Heat oil in a pan add cumin & nigella seeds when splutter then add chopped onion fry till nice golden brown. - Add garlic, ginger paste fry 20 or 30 seconds.
  2. Add all spices & 1/4 cup of water mix well and fry for a few minutes well.
  3. Add tomato tin or fresh. Fry well till all tomatoes blend well.
  4. Add the potatoes fry 3 or 4 mins well then add chickpeas along with 1 cup of water and simmer for 30 minutes until thickened and the potatoes have cooked through. - Add lemon juice, fresh chopped green chillies & fresh chopped coriander and cook for a few minutes more.
  5. Sprinkle garam masala, and serve with naan, roti or rice. - Enjoy !

Vegetarians and meat-eaters alike love this rich, moreish curry. Heat the oil a large saucepan over a medium heat. Once hot, add the cumin seeds and fry for a minute, or until aromatic. This chickpea curry recipe puts the potato first. Normally the chickpea comes first but with this recipe under the flavoursome influence of Indian spices including Masala and other fragrant ingredients such as ginger, coconut milk and tomatoes this recipe makes the good old potato shine.

So that’s going to wrap it up with this special food potato and chickpea curry recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!