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Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Author: Meena, www.hookedonheat.com


  • 2 tablespoon light cooking oil
  • 1 teaspoon cumin seeds
  • 1 cinnamon stick
  • 1 large onion finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon chilli powder
  • 1 tablespoon coriander powder
  • ½ teaspoon amchur powder
  • 1 teaspoon garam masala powder
  • 2 tablespoon tomato paste
  • 2 medium tomatoes finely chopped
  • 1 large can chickpeas drained and rinsed thoroughly
  • 2 medium potatoes peeled and cut into bite-sized cubes
  • water as needed
  • salt to taste
  • a handful of chopped fresh cilantro for garnish


  • Heat oil in a heavy bottomed pan and saute cumin seeds and cinnamon stick till they start to sizzle. Add onions and fry till tender.
  • Stir in ginger-garlic paste, spices and tomato paste, and cook for a few seconds. Now mix in chopped tomatoes and salt, and cook till the tomatoes pulp and start to give out oil from the sides.
  • Add in chickpeas, potatoes and about 2 cups of water, allow it to come to a boil, then lower the heat and pop on the lid. Let it simmer covered for 10-12 minutes till the potatoes are soft and tender to the touch. Add in more water if you’d like a thinner curry consistency. Check for seasoning and adjust if necessary.
  • Garnish with fresh coriander leaves and serve warm.