Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, potato and chickpea curry. One of my favorites food recipes. 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 on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Potato and Chickpea Curry is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook potato and chickpea curry using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Potato and Chickpea Curry:
- Prepare 1 onion chopped
- Get 1 tsp Ginger & garlic paste
- Take 2 green chilli chopped
- Take 1/4 cup vegetable oil
- Prepare 1 tsp red chilli powder or to taste
- Take to taste Salt
- Take 1 tsp Kashmiri red chilli powder 1/2 tsp red chilli flakes
- Make ready 1/2 tsp turmeric powder
- Get 1/2 tsp cumin & nigella seeds
- Make ready 400 g chopped fresh tomatoes or tin tomato
- Prepare 400 g potatoes cut into chunks
- Prepare 400 g chickpeas tin, drained
- Prepare and rinsed or you can use all night soaked in water boiled & drained
- Make ready 1 lemon juiced
- Prepare 1 tsp garam masala powder
- Take naan, roti or rice to serve Fresh coriander chopped for garnish
Chickpea And Potato Curry. featured in Trinidadian Roti And Fillings. Add the chickpeas and remaining vegetable broth, and mix. Add the ghee and flour mixture to the pot and stir to incorporate. Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce.
Instructions 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 !
Potato & Chickpea Curry made in the Instant Pot. An easy weeknight feel which is also vegan and gluten-free. Make a delicious and convenient meal today with potatoes! This quick and easy sweet potato and chickpea curry is perfect for anyone on a budget and suitable for vegans too. It's really tasty but simple to make.
So that’s going to wrap this up with this special food potato and chickpea curry recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
