This simple chickpea & potato curry dish is equally delicious at room temperature, mopped up with fresh plain chapatis and with a spicy kick of chilli pickle on the side.
The basic spice mix uses methi leaves (also known as ‘dried fenugreek‘) – if you’re serious about recreating restaurant style curry dishes, it’s well worth getting your hands on this fragrant herb which can be used in various curry sauce recipes as well as in pakora batter.
- 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
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In a bowl, add cumin, coriander, turmeric, garam masala, chilli powder, methi, sea salt and water. Mix briefly.
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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.
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Add the garlic & ginger paste and green chilli. Stir-fry for 2 minutes.
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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.
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Add the lemon juice and fresh coriander. Serve the curry with fresh chapatis and chilli pickle on the side.
If you like this chickpea & potato curry recipe, you might be interested in buying my book: The Indian Takeaway Secret
