Chickpea Curry with Potatoes #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Chickpea curry with potato in a hot thick sauce and a bowl of rice or roti(flatbread) is comfort nourishment for me. A basic generous curry made with onion, ginger garlic, customary Indian flavors and tomatoes is stuffed with complex flavors. This meatless curry is wealthy in protein, fiber, great carbs and is overly solid. This fantastic Chickpea Curry is sans gluten and Vegan as well.

We eat curries each and every day at home. It never jumped out at me to share Indian curry plans on the blog, until I got demands from my perusers. I have many curry plans on the blog however. What's more, in the wake of seeing the solicitation I thought why not? I will be sharing not many simple Indian Curry plans which needn't bother with any extraordinary flavors or expound Preparation.

I have never utilized canned Chickpea in my life. Here in India, we utilize dry chickpeas constantly. Drench it medium-term, pressure cook and afterward use. I realize it seems like an excessive amount of work, however we are somewhat accustomed to it.

Another technique for cooking chickpeas when you are shy of time or you neglected to splash ahead is to absorb chickpeas medium-boiling water and let it drench secured for 1 – 1.5 hours. At that point cook in a weight cooker or Instant Pot.

On the other had canned chickpeas comes extremely convenient when you are in a rush. So dry or canned chickpea the two works in this formula.

Also try our recipe CREAMY CHICKEN AND MUSHROOM CHOWDER #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Ingredients

• 250 grams Dried Chickpeas (Ref. note 1)
• 2 tablespoon Oil
• 1 Bay Leaf
• 1 inch Cinnamon
• 1 medium Onion finely chopped
• 2 teaspoon Garlic minced (Ref. note 2)
• 1 teaspoon Ginger grated
• 1 green Chili (optional)
• 2 large Tomatoes chopped
• 1/2 teaspoon Turmeric Powder
• 2 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Chilli Powder
• 1 teaspoon Garam Masala
• Salt to taste
• 2 medium Potato peeled, cubed
• 2 cups water
• 1/2 cup fresh coriander leaf chopped
• 2 tablespoon kasuri methi (optional)

Instructions

1. In a heavy bottom pot, add oil.
2. Once the oil is medium hot, throw in bay leaf and cinnamon. fry for 20-30 seconds untill aromatic.
3. Add chopped onion to the pot. Cook for 2-3 minutes, until the onions has softened and starts to brown.
4. Add ginger,garlic and chopped green chilli (if using). cook for another 1 minutes until the raw smell of ginger and garlic is gone.
5. Add chopped tomatoes and cook until it is soft and mushy.
6. Add all the spices turmeric, coriander, cumin , chilli powder and garam masala. Stir everything well and cook for 1 minute to let the spices infused in the oil. If the mixture sticks to the bottom and start to burn , sprinkle little water.
7. Add chopped potatoes and fry in onion tomato spice mixture for 1-2 minutes.
8. Stir in the chickpeas.Add water to the pot. Mix everything well and cover.
9. Let it cook on low medium-medium until potatoes are cooked and tender. (for around 20 minutes.)
10. At the end of cooking the curry would have a nice and thick gravy. If the amount of liquid is too less, then add more water for desired consistency. (Ref. note 3)
11. Switch off the gas. Stir in chopped cilantro and kasuri mathi(if using).

Read more our recipe Cheesy Pepperoni Pizza Sticks #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

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