Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, potato and chickpea curry. One of my favorites food recipes. For mine, I’m gonna make it a little 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 popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Potato and Chickpea Curry is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have 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:
- Take 1 onion chopped
- Make ready 1 tsp Ginger & garlic paste
- Prepare 2 green chilli chopped
- Prepare 1/4 cup vegetable oil
- Take 1 tsp red chilli powder or to taste
- Take to taste Salt
- Prepare 1 tsp Kashmiri red chilli powder 1/2 tsp red chilli flakes
- Make ready 1/2 tsp turmeric powder
- Prepare 1/2 tsp cumin & nigella seeds
- Take 400 g chopped fresh tomatoes or tin tomato
- Take 400 g potatoes cut into chunks
- Get 400 g chickpeas tin, drained
- Make ready and rinsed or you can use all night soaked in water boiled & drained
- Make ready 1 lemon juiced
- Make ready 1 tsp garam masala powder
- Make ready 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 is going to wrap it up with this exceptional food potato and chickpea curry recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
