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Potato in addition to Chickpea Curry alongside Tomatoes in addition to Tamarind


Nourishment doesn't teach much improve than this. Chickpeas, potatoes in addition to spices amongst roughly sweetness from a hint of saccharide in addition to tamarind in addition to a fleck of sourness from lemon in addition to amchoor — it's a pleasing dish to the eyes in addition to tum in addition to ane that I intend plant good for an early on summertime dinner. It's slowly to laid upwards in addition to done inwards roughly forty minutes ane time you lot accept your potatoes in addition to chickpeas cooked in addition to ready to go. The residual of the ingredients are staples that close cooks who savour Indian nutrient are probable to accept on hand. This rich in addition to rather complex curry volition impress your guests, leaving them amongst the impression that you lot spent a skillful piece inwards the kitchen working your culinary magic.

Serve amongst Indian flatbreads for a consummate in addition to satisfying repast to live on enjoyed all yr circular when the craving for chickpeas in addition to potatoes amongst a spicy boot hits.

potatoesPotato in addition to Chickpea Curry amongst Tomatoes in addition to Tamarind
Recipe past times
Cuisine: Indian
Published on June 11, 2013

Simple simply rich in addition to delicious spud in addition to chickpea curry simmered inwards a fragrant in addition to spicy love apple tree in addition to tamarind sauce

potatoesPrint this recipe

  • 3 large potatoes, scrubbed in addition to roasted or boiled until tender in addition to cutting into roughly 1 1/2 inch pieces (peeling the potatoes is optional)
  • 1 1/2 cups cooked chickpeas (1/2 loving cup dried or 1 xiv oz can)
  • 2 tablespoons tamarind pulp
  • 1/2 loving cup hot water
  • two tablespoons olive stone oil or ghee
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon brownish mustard seeds
  • 1/2 teaspoon fenugreek seeds (optional)
  • two dried whole reddish chilies, broken into pieces
  • 1-inch slice fresh ginger, minced or grated
  • 2 fresh greenish chilies, seeded in addition to finely chopped
  • 1 tablespoon terra firma coriander
  • 1 1/2 teaspoons Kashmiri or other chili powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon amchoor pulverisation (optional)
  • 1/2 teaspoon asafetida
  • 4 plum tomatoes, finely chopped
  • 1 tablespoon jaggery, brownish saccharide or kokosnoot sugar
  • handful of dried curry leaves
  • generous handful of fresh cilantro, chopped
  • 1 1/2 cups hot H2O or to a greater extent than equally needed
  • 1 teaspoon garam masala
  • 1 teaspoon body of body of water salt, or to taste
  • juice from 1 lemon (3 tablespoons)
  • Scrub the potatoes in addition to roast or boil equally desired until tender (peeling the potatoes is optional). Cut into 1 1/2 inch pieces in addition to laid aside.

  • Meanwhile, soak the tamarind pulp inwards 1/2 loving cup of hot H2O for xx minutes. Strain, squeezing equally much liquid from the pulp equally you lot can, in addition to reserve the liquid. Discard the pulp.

  • Heat the stone oil or ghee inwards a large heavy-bottomed saucepan over medium heat. When hot, add together the cumin seeds. mustard seeds in addition to fenugreek seeds if using, in addition to stir for thirty seconds or until the mustard seeds plow greyness in addition to start to splutter in addition to pop.

  • Toss inwards the dried chilies, ginger, fresh greenish chilies, terra firma coriander, chili powder, turmeric, amchoor pulverisation if using, in addition to asafetida. Continue to stir for 1 minute.

  • Add the tomatoes to the pan, along amongst the jaggery or sugar, curry leaves, one-half of the cilantro in addition to the hot H2O in addition to reserved tamarind liquid. Reduce the estrus slightly, cover, in addition to simmer for 10 minutes until thickened.

  • Gently stir inwards the potato, chickpeas, garam masala in addition to salt. Simmer for roughly other five minutes or until your desired consistency is achieved, adding to a greater extent than H2O equally necessary. Mash upwards roughly of the potatoes in addition to chickpeas to thicken upwards the mix. Stir inwards the lemon juice, simmer for roughly other few minutes, in addition to gustatory modality for seasoning. Let represent a few minutes to let the flavors to mingle.

  • Serve hot, garnished amongst the remaining cilantro.

Makes 6 servings

More chickpea curries you lot are certain to savour from :
Spicy Chickpeas inwards a Tangy Tomato Glaze
Chickpea Vindaloo
Chana Saag (Chickpea in addition to Spinach Curry
Chickpeas in addition to Paneer inwards a Spicy Creamy Gravy

On the transcend of the reading stack: notes

Audio: Robert Rich

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