🥔 Potato & Chickpea Tomato Curry
🛒 Ingredients (Serves 4)
Main:
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3 medium potatoes, peeled & cubed
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1 cup cooked chickpeas (or 1 can, drained & rinsed)
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1 medium onion, finely chopped
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2 medium tomatoes, finely chopped (or 1 cup crushed tomatoes)
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2 cloves garlic, minced
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1 tsp grated ginger
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1 green chili, slit (optional)
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2 tbsp oil
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1½ cups water (adjust for desired thickness)
Spices:
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1 tsp cumin seeds
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½ tsp turmeric powder
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1 tsp red chili powder (adjust to taste)
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1 tsp coriander powder
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½ tsp garam masala
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1 tsp salt (or to taste)
Optional add-ins (like in the picture):
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2 tbsp corn kernels
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Fresh cilantro (coriander leaves), chopped
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Squeeze of lime
👩🍳 Instructions
1️⃣ Heat the Base
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Heat oil in a pot over medium heat.
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Add cumin seeds and let them splutter.
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Add chopped onion and sauté until golden brown.
2️⃣ Add Aromatics
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Add garlic, ginger, and green chili.
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Cook for 1 minute until fragrant.
3️⃣ Build the Masala
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Add tomatoes, turmeric, red chili powder, coriander powder, and salt.
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Cook until tomatoes soften and oil starts separating (5–7 minutes).
4️⃣ Add Potatoes
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Add cubed potatoes and mix well to coat with spices.
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Cook 2–3 minutes.
5️⃣ Simmer
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Add chickpeas and water.
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Cover and cook 15–20 minutes, until potatoes are fork-tender.
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Stir occasionally.
6️⃣ Finish
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Add garam masala and optional corn.
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Simmer 2 more minutes.
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Garnish with fresh cilantro and a squeeze of lime.
🍽️ Serving Suggestions
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Serve hot with steamed rice
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Or with roti, naan, or crusty bread
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Also great as a thick soup
If you’d like, I can also give:
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A pressure cooker version
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Instant Pot method
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A creamier restaurant-style version
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Or a no-onion/garlic variation 😊