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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, indian home-style curry with potatoes and chickpeas. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Indian Home-style Curry with Potatoes and Chickpeas is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Indian Home-style Curry with Potatoes and Chickpeas is something which I’ve loved my whole life. They’re nice and they look fantastic.

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

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