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We hope you got insight from reading it, now let’s go back to indian home-style curry with potatoes and chickpeas recipe. To cook indian home-style curry with potatoes and chickpeas you only need 17 ingredients and 16 steps. Here is how you do that.
The ingredients needed to cook Indian Home-style Curry with Potatoes and Chickpeas:
- Provide 2 clove Garlic
- Use 1 thumb size Ginger
- Use 1 large Onion
- Get 1 large Potato
- Get 1 to 2 tablespoons Oil
- Provide 1 tsp Cumin seeds
- Take 1/2 tsp Cinnamon powder
- Use 1 tsp Turmeric powder
- Prepare 1/4 to 1/2 teaspoon Cayenne pepper (only if you lke hot and spicy)
- Take 1 tbsp Coriander powder
- Take 1/2 tsp Sugar
- Use 300 grams Tomato
- Get 1 tsp Salt
- Prepare 240 grams Chickpeas (soaked in water or canned) *I recommend using canned soy beans too.
- Prepare 500 ml Water
- Use 1 tbsp Lemon juice
- Use 1 handful Cilantro leaves
Instructions to make Indian Home-style Curry with Potatoes and Chickpeas:
- Finely chop the onion, garlic, and ginger. Chop the tomato in a food processor. Cut the potato into bite-size pieces.
- Heat oil in a frying pan. Once heated, saute the cumin seeds until about the popping sound stops, while being careful not to let them burn.
- Saute the garlic and ginger well.
- Add 1/2 teaspoon of cinnamon if you'd like. The taste won't be that noticeable in the curry, but it's good for your stomach so I do recommend it.
- Mix in the turmeric powder to make sure it blends well with the garlic and ginger.
- Add the onions and saute until translucent.
- Mix in the coriander powder and cayenne powder and let them blend well with the onions.
- Add salt, sugar, and tomatoes, and saute until about the tomatoes' color and shape disappears. It'll turn into a paste.
- Like this.
- Also, mix in the chickpeas and potatoes.
- Once well mixed, add water.
- Cover and simmer over low heat until the potatoes are cooked.
- Check every once in a while and mix occasionally to prevent it from burning.
- While waiting for the curry to finish, cut the coriander leaves.
- Once a skewer can be inserted at ease into the potatoes, mix well, check the saltiness, and it's done. Please east after squeezing out some lemon juice to garnish.
- Eat as soon as possible. Indian curry doesn't need to be rested overnight like Japanese curry, but the flavors do mellow out after resting it for an hour or so.
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