ALOO CHANA (CHICKPEAS & POTATO CURRY)
Servings: 4
Ingredients
- 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
Instructions
- 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.