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Chickpea & Potato Curry

Course Main Course
Cuisine Indian, Indian Restaurant
Keyword chickpea, potato, curry, Indian
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 portions

Ingredients

  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • Pinch chilli powder
  • 1 teaspoon methi (dried fenugreek leaves)
  • 1/4 teaspoon sea salt
  • 1 tablespoon water
  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 2 teaspoons garlic ginger paste
  • 1 green chilli finely chopped
  • 150 grams crushed tomatoes
  • 230 grams chickpeas (drained weight)
  • 150 ml water
  • 250 grams new potatoes parboiled
  • 1 tablespoon lemon juice
  • 1 handful fresh coriander leaves finely chopped

Instructions

  1. In a bowl, add cumin, coriander, turmeric, garam masala, chilli powder, methi, sea salt and water. Mix briefly.

  2. Heat 1 tablespoon of oil in a large frying pan or wok. Add the prepared spices and the chopped onion. Stir-fry for 2-3 minutes.

  3. Add the garlic & ginger paste and green chilli. Stir-fry for 2 minutes.

  4. Add the crushed tomatoes. Stir-fry for 1-2 minutes. Add the chickpeas and 150ml water and mix well. Add the parboiled potatoes, mix well and simmer for 10-15 minutes.

  5. Add the lemon juice and fresh coriander. Serve the curry with fresh chapatis and chilli pickle on the side.