POTATO & CHICKPEA CURRY
By Director – Josh Ball · · 3 min read
POTATO & CHICKPEA CURRY
Ingredients
- 40 ml Mustard oil or vegetable oil
- 2 Black cardamom (optional)
- 2 Indian bay (optional)
- Small cinnamon stick
- 1 Tablespoon minced garlic
- 1 Tablespoons minced ginger
- 1 Onion minced
- 1 tsp Roasted and ground cumin seeds and coriander seeds
- 1/2 tsp Turmeric
- 1 tsp Kashmiri chilli powder or paprika
- 2 tins Chickpeas with liquid or 1/2 a cup dried, soaked and boiled until tender
- 3 Medium potatoes cooked in turmeric water and salt
- 3 Tablespoons yoghurt (plant based in this case)
Instructions
- Preheat the oil over medium heat. Toss in the Indian bay leaves, cardamom, and cinnamon sticks. Fry until fragrant, but not burnt.
- Add minced garlic, ginger, and onion to the pan. Stir together and cook until aromatic.
- Add cumin and coriander seeds, mixing them with the other ingredients.
- Stir in Kashmiri chilli or paprika, depending on how spicy you want the dish.
- Pour in your chickpeas and potatoes, along with ½ cup of liquid.
- Bring to a boil and simmer until the potatoes and chickpeas are soft.
- Serve with dollops of yoghurt!
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