Indian-Style Potato Chickpea Curry

Potato chickpea curry is a popular Indian dish. It is served with roti, paratha and rice. It is made in almost every household. Potato chickpea curry is not only tasty, but it is also beneficial for health. Therefore, it is a favorite dish of people of all ages. To make potato chickpea curry, potatoes and chickpeas are boiled and prepared by adding onions, tomatoes and many types of spices. It is made in wedding parties, festivals and special occasions. So let us share today through this article how to make potato chickpea curry simple and tasty.

Prepare the Vegetables and Spices

• To make the masala paste, chop 3 medium-sized tomatoes, 1 tablespoon coriander leaves, 5-6 cloves of garlic and 2 medium-sized onions and grind them in a mixer.
• Peel the skin of a medium sized onion and chop it finely.
• 3 to 4 green chillies finely chopped.

How to make Potato Chickpea Curry

1. First of all wash the chickpeas twice with water and soak them in water overnight to make them soft. Put 250g chickpeas and 200g potatoes in a pressure cooker and add half the water in the pressure cooker and boil it for 3 to 4 whistles.
2. Take out the chickpeas and potatoes from the cooker. Wash them in cold water.
3. Wash the potatoes with cold water, remove their skin and cut them into small pieces.
4. Firstly, heat 2 tbsp oil in a pan.
5. Add 1/2 teaspoon cumin seeds and 1/2 teaspoon mustard seeds and let them crackle lightly.
6. Add 1 cup finely chopped onion and saute until light golden brown.
7. Add pasted tomato and onion mixture and cook on medium flame for 5-7 minutes.
8. Add 2 tsp coriander powder, 1 tsp red chili powder, 1 tsp turmeric powder and salt to taste.
9. When the spices start releasing oil, add boiled gram and cook for 4-5 minutes.
10. Add boiled potatoes and mix slowly with the help of a spoon. Cook for 6-7 minutes.
11. Lastly add 1/2 teaspoon garam masala and finely chopped coriander leaves.
12. Our delicious Aloo Chana Sabzi is ready, serve it with hot parathas and puri sabji

Pro tips 

• Whenever you make any potato dish, always use new potatoes as new potatoes have less starch content.
• Before boiling potatoes, check the potatoes to make sure they do not have any holes or rotten spots.
• You can use Desi Chana and Kabuli Chana in the potato chana curry. Desi Chana is light black and small in size while Kabuli Chana is light brown and big. But do not forget to soak it in water.
• Red chili powder, turmeric powder, coriander powder and garam masala should always be used fresh and ground. This will keep the taste and aroma of the vegetable intact.
• To prevent the spices from burning, always fry them on low flame and if the spices start drying up, add some water.
• To avoid overcooking of potatoes, first boil the chickpeas and when the chickpeas are cooked a little, then add the potatoes and boil. This is because chickpeas take a lot of time to boil.

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Indian-Style Potato Chickpea Curry

Author: Monika Sahu

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Rest Time 15 mins Total Time 45 mins

Servings: 2 Calories: 120

Best Season: Suitable throughout the year

Description

To make potato chickpea curry, potatoes and chickpeas are boiled and prepared by adding onions, tomatoes and many types of spices.

Ingredients

Scale

1/2x 1x 2x 3x

• 250g Cup Chickpeas
• 200g Potatoes (3 medium size)
• 120g 2 Cup Tomatoes (chopped 3 medium size)
• 1 Tablespoon coriander leaves (washed and finely chopped)
• 2 Tablespoon onions (peeled and finely chopped)
• 1 Teaspoon Garlic (5 to 6 cloves peeled)
• 2 Teaspoon oil
• ¹⁄₂ Teaspoon cumin seeds
• 1 Tablespoon green chillies (finely chopped)
• 1 Teaspoon red chili powder
• 1 Teaspoon turmeric powder
• 2 Teaspoon coriander powder
• ¹⁄₂ Teaspoon garam masala
• 1 Teaspoon salt (according to taste)

How to make Potato Chickpea Curry

1. First of all wash the chickpeas twice with water and soak them in water overnight to make them soft. Put 250g chickpeas and 200g potatoes in a pressure cooker and add half the water in the pressure cooker and boil it for 3 to 4 whistles.

1. Take out the chickpeas and potatoes from the cooker. Wash them in cold water.

2. Wash the potatoes with cold water, remove their skin and cut them into small pieces.

3. Firstly, heat 2 tbsp oil in a pan.

1. Add 1/2 teaspoon cumin seeds and 1/2 teaspoon mustard seeds and let them crackle lightly.

1. Add 1 cup finely chopped onion and saute until light golden brown.

1. Add pasted tomato and onion mixture and cook on medium flame for 5-7 minutes.

1. Add 2 tsp coriander powder, 1 tsp red chili powder, 1 tsp turmeric powder and salt to taste.

1. When the spices start releasing oil, add boiled gram and cook for 4-5 minutes.

1. 1. Add boiled potatoes and mix slowly with the help of a spoon. Cook for 6-7 minutes.

1. Lastly add 1/2 teaspoon garam masala and finely chopped coriander leaves.

1. 1. Our delicious potato chickpea curry is ready, serve it with hot parathas.

Keywords: chickpeas and potatoes curry, chickpea curry potato, chickpea curry with potato, chickpea potato curry