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

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, indian home-style curry with potatoes and chickpeas. One of my favorites. For mine, I am going to make it a 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 appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Indian Home-style Curry with Potatoes and Chickpeas is something that I have loved my entire life.

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

The ingredients needed to make Indian Home-style Curry with Potatoes and Chickpeas:
  1. Take Garlic
  2. Take thumb size Ginger
  3. Make ready Onion
  4. Prepare Potato
  5. Take to 2 tablespoons Oil
  6. Make ready Cumin seeds
  7. Prepare Cinnamon powder
  8. Get Turmeric powder
  9. Take to 1/2 teaspoon Cayenne pepper (only if you lke hot and spicy)
  10. Take Coriander powder
  11. Get Sugar
  12. Make ready Tomato
  13. Get Salt
  14. Make ready Chickpeas (soaked in water or canned) *I recommend using canned soy beans too.
  15. Prepare Water
  16. Prepare Lemon juice
  17. Prepare handful Cilantro leaves
Steps 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’s going to wrap this up with this special food indian home-style curry with potatoes and chickpeas recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!