FBD

Chickpea Curry

IndianVegetarianEasy45 minBy Northstar

Ingredients

Servings
4
  • 1 lb canned chickpeas
  • 1 large potato, cooked and cubed
  • 1 tbsp oil
  • 1 large onion, pureed
  • 1 large tomato, pureed
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 0.5 tsp each cumin, coriander, turmeric and chilli powders.
  • 1 tsp salt or to taste

Instructions

  1. 1

    Heat oil in a non-stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with cilantro/coriander leaves. Eggplant (Baigan Bharta)

Tags

30-minutes-indian