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Indian Home-style Curry With Potatoes And Chickpeas Recipe

Indian Home-style Curry with Potatoes and Chickpeas Recipe
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Serving : 2
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Prepare the ingredients before making Indian Home-style Curry with Potatoes and Chickpeas in your home. Then, follow these steps below to serve Indian Home-style Curry with Potatoes and Chickpeas for your family or friends.

Ingredients: Indian Home-style Curry with Potatoes and Chickpeas

  • 2 clove Garlic
  • 1 thumb size Ginger
  • 1 large Onion
  • 1 large Potato
  • 1 to 2 tablespoons Oil
  • 1 tsp Cumin seeds
  • 1/2 tsp Cinnamon powder
  • 1 tsp Turmeric powder
  • 1/4 to 1/2 teaspoon Cayenne pepper (only if you lke hot and spicy)
  • 1 tbsp Coriander powder
  • 1/2 tsp Sugar
  • 300 grams Tomato
  • 1 tsp Salt
  • 240 grams Chickpeas (soaked in water or canned) *I recommend using canned soy beans too.
  • 500 ml Water
  • 1 tbsp Lemon juice
  • 1 handful Cilantro leaves

How to Make Indian Home-style Curry with Potatoes and Chickpeas

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Indian Home-style Curry with Potatoes and Chickpeas in your home by yourself.

    Step 1
  • Finely chop the onion, garlic, and ginger. Chop the tomato in a food processor. Cut the potato into bite-size pieces.
  • Step 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.
  • Step 3
  • Saute the garlic and ginger well.
  • Step 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.
  • Step 5
  • Mix in the turmeric powder to make sure it blends well with the garlic and ginger.
  • Step 6
  • Add the onions and saute until translucent.
  • Step 7
  • Mix in the coriander powder and cayenne powder and let them blend well with the onions.
  • Step 8
  • Add salt, sugar, and tomatoes, and saute until about the tomatoes' color and shape disappears. It'll turn into a paste.
  • Step 9
  • Like this.
  • Step 10
  • Also, mix in the chickpeas and potatoes.
  • Step 11
  • Once well mixed, add water.
  • Step 12
  • Cover and simmer over low heat until the potatoes are cooked.
  • Step 13
  • Check every once in a while and mix occasionally to prevent it from burning.
  • Step 14
  • While waiting for the curry to finish, cut the coriander leaves.
  • Step 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.
  • Step 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.
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