Indian Home-style Curry with Potatoes and Chickpeas
Indian Home-style Curry with Potatoes and Chickpeas

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, indian home-style curry with potatoes and chickpeas. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Indian Home-style Curry with Potatoes and Chickpeas is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Indian Home-style Curry with Potatoes and Chickpeas is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook indian home-style curry with potatoes and chickpeas using 17 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Indian Home-style Curry with Potatoes and Chickpeas:
  1. Take 2 clove Garlic
  2. Take 1 thumb size Ginger
  3. Make ready 1 large Onion
  4. Make ready 1 large Potato
  5. Make ready 1 to 2 tablespoons Oil
  6. Take 1 tsp Cumin seeds
  7. Prepare 1/2 tsp Cinnamon powder
  8. Take 1 tsp Turmeric powder
  9. Get 1/4 to 1/2 teaspoon Cayenne pepper (only if you lke hot and spicy)
  10. Get 1 tbsp Coriander powder
  11. Prepare 1/2 tsp Sugar
  12. Take 300 grams Tomato
  13. Prepare 1 tsp Salt
  14. Prepare 240 grams Chickpeas (soaked in water or canned) *I recommend using canned soy beans too.
  15. Get 500 ml Water
  16. Make ready 1 tbsp Lemon juice
  17. Prepare 1 handful Cilantro leaves
Instructions to make Indian Home-style Curry with Potatoes and Chickpeas:
  1. Finely chop the onion, garlic, and ginger. Chop the tomato in a food processor. Cut the potato into bite-size pieces.
  2. Heat oil in a frying pan. Once heated, saute the cumin seeds until about the popping sound stops, while being careful not to let them burn.
  3. Saute the garlic and ginger well.
  4. Add 1/2 teaspoon of cinnamon if you'd like. The taste won't be that noticeable in the curry, but it's good for your stomach so I do recommend it.
  5. Mix in the turmeric powder to make sure it blends well with the garlic and ginger.
  6. Add the onions and saute until translucent.
  7. Mix in the coriander powder and cayenne powder and let them blend well with the onions.
  8. Add salt, sugar, and tomatoes, and saute until about the tomatoes' color and shape disappears. It'll turn into a paste.
  9. Like this.
  10. Also, mix in the chickpeas and potatoes.
  11. Once well mixed, add water.
  12. Cover and simmer over low heat until the potatoes are cooked.
  13. Check every once in a while and mix occasionally to prevent it from burning.
  14. While waiting for the curry to finish, cut the coriander leaves.
  15. Once a skewer can be inserted at ease into the potatoes, mix well, check the saltiness, and it's done. Please east after squeezing out some lemon juice to garnish.
  16. Eat as soon as possible. Indian curry doesn't need to be rested overnight like Japanese curry, but the flavors do mellow out after resting it for an hour or so.

So that is going to wrap this up for this special food indian home-style curry with potatoes and chickpeas recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!