The New Way Serving Recipe Indian Homestyle Curry with Potatoes and Chickpeas Savory Delicious

Without fail cooking ultimate Indian Home-style Curry with Potatoes and Chickpeas easy, delicious, practical.

Good Evening all, at this time you can make recipe Indian Home-style Curry with Potatoes and Chickpeas with 17 ingredients and 16 steps. Below this is how to cook, please observe carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 16 stages of easy cooking Indian Home-style Curry with Potatoes and Chickpeas.

Ingredients for Indian Home-style Curry with Potatoes and Chickpeas #

1. Prepare 2 clove : Garlic.

2. Prepare 1 : thumb size Ginger.

3. Prepare 1 large : Onion.

4. Needed 1 large : Potato.

5. Needed 1 : to 2 tablespoons Oil.

6. Prepare 1 tsp : Cumin seeds.

7. Needed 1/2 tsp : Cinnamon powder.

8. Needed 1 tsp : Turmeric powder.

9. Needed 1/4 : to 1/2 teaspoon Cayenne pepper (only if you lke hot and spicy).

10. Prepare 1 tbsp : Coriander powder.

11. Needed 1/2 tsp : Sugar.

12. Prepare 300 grams : Tomato.

13. Needed 1 tsp : Salt.

14. Needed 240 grams : Chickpeas (soaked in water or canned) *I recommend using canned soy beans too..

15. Prepare 500 ml : Water.

16. Needed 1 tbsp : Lemon juice.

17. Needed 1 : handful Cilantro leaves.

If all material requirements Indian Home-style Curry with Potatoes and Chickpeas it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Step by Step Cooking 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..

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