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Slow but sure....
Chick Pea & Potato Chana Curry


1 tin chick peas
1 tin of chopped tomatoes
1 large chopped onion
3 medium potatoes, peeled and chopped into bite-sized chunks
garlic, fresh ginger, fresh chilli
Spices: Turmeric, Garam Masala, Ground Coriander, Chilli powder, Salt
Seeds: Onion seed and Cumin seeds


Heat the oil add the onion and cumin seeds for around 20 seconds. Then add the
chopped onions and fry until they are lightly browned. Then add crushed garlic,
grated ginger and finely chopped chilli. Stir fry on medium heat.

Then add the tin of chopped tomato and stir-fry for about 5 mins then add the spices – salt, 2 tsps
ground coriander, 2 tsps garam masala and 1.5 tsps turmeric ( I added half tsp
of chilli powder as fresh chilli quite mild).

Add the chunks of potato - stir until well coated in spices. Then add around 3 smallish glasses of water into
the pot - and put the lid on and bring to boil. Let it simmer on a very low
flame for around 20 mins with the lid on. This will soften the potato.

After about 20 mins - check to see that the potato chunks are soft - and then add the drained chickpeas. Stir
it all up - and add another small glass of water to the pot if needed. Bring to
a fierce boil and then turn the flame down to simmer the pot for a while - with
the lid partially on. Add some fresh coriander.

Serve with basmati rice.
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