Ingredients:
- 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
Method:
- 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.
Note:
- 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.
about 2 months ago. I'm very impressed. So far so good.
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