Potato Chickpeas Curry


Potato Chickpeas Curry by simplyspices

  • 1 12 or15 Oz. can Chickpeas (Garbanzo beans)
  • 5 large potatoes, boiled
  • 1 medium Onion,finely chopped
  • 1 medium Tomato, finely chopped
  • 1 Bay leaf
  • 1 tsp. mustard seeds
  • ¼ tsp Turmeric powder
  • 3 Tbsp. Curry powder
  • 1 -3 Tbsp. Oil
  • Salt to taste
  • Curry leaves
  • Cilantro for garnishing

Make fine paste with following ingredients:

  • 1/2 Onion, chopped
  • 5 Garlic cloves
  • 1 inch Ginger, peeled
  • 1 tsp Cumin seeds
  • 6 tsp. Coconut,grated


  • Heat a sauce pan on medium high with some oil.
  • When oil is hot add in bay leaf, curry leaves and mustard seeds.
  • Add onion and sauté until the onion starts to go translucent.
  • Add tomato and sauté very well.
  • Add turmeric and curry powder; sauté until mixture starts to brown . Add in more oil as needed.
  • Fry until mixture becomes dark brown (note not to burnt), it doesn't take too long; add grounded paste; stir well. This is a base curry for any vegetable/chicken curry.
  • Add in boiled potatoes and chickpeas, you need to add some water if you want more curry and stir well.
  • Add salt to taste;garnish with chopped cilantro leaves.
  • Curry goes very well with naan, chappati or on some plain rice.


  • You can use raw potatoes instead of boiled but you need to bring mixture to a boil, stir and turn heat down to medium low, cover and cook,
  • stirring the curry every few minutes, until potatoes are done. It takes 15-20 min.
  • It is okay, if the potatoes fall apart in fact it makes curry more yummier.


Happy Cook / Finla said...

Love channa curry and this looks so so good.

Anonymous said...

Woww..delicious looking curry.. :)

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