Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, potato and chickpea curry. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
A great tasting curry from scratch will always call for a fair few spices. However, the really nice thing about this Making the Chickpea Potato Curry. Measuring out those spices is definitely the step that takes the most time in this recipe!!
Potato and Chickpea Curry is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Potato and Chickpea Curry is something which I have loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have potato and chickpea curry using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Potato and Chickpea Curry:
- Make ready 1 onion chopped
- Take 1 tsp Ginger & garlic paste
- Make ready 2 green chilli chopped
- Make ready 1/4 cup vegetable oil
- Make ready 1 tsp red chilli powder or to taste
- Make ready to taste Salt
- Make ready 1 tsp Kashmiri red chilli powder 1/2 tsp red chilli flakes
- Get 1/2 tsp turmeric powder
- Make ready 1/2 tsp cumin & nigella seeds
- Make ready 400 g chopped fresh tomatoes or tin tomato
- Get 400 g potatoes cut into chunks
- Make ready 400 g chickpeas tin, drained
- Take and rinsed or you can use all night soaked in water boiled & drained
- Take 1 lemon juiced
- Take 1 tsp garam masala powder
- 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. This chickpea and potato curry became a family favorite a few months ago when I first started making it, and we now have it at least every fortnight! Potato & Chickpea Curry made in the Instant Pot. An easy weeknight feel which is also vegan and gluten-free.
Steps to make Potato and Chickpea Curry:
- 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.
- Add all spices & 1/4 cup of water mix well and fry for a few minutes well.
- Add tomato tin or fresh. Fry well till all tomatoes blend well.
- 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.
- Sprinkle garam masala, and serve with naan, roti or rice. - Enjoy !
Make a delicious and convenient meal today with potatoes! Sweet potato and chickpea curry from the oh she glows cookbook. For this post, due to my curry addiction, I naturally chose this curry recipe from the book. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting. Chickpea And Potato Curry. featured in Trinidadian Roti And Fillings.
So that is going to wrap it up with this special food potato and chickpea curry recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
