Ipswich & Suffolk Indian Association

Chick Pea & Potato Curry

Ingredients
Tin of cooked Chick Peas
Chopped Onions
Boiled Diced Potatoes
Chopped Tomatoes
Garlic and Ginger Paste
Sunflower Oil
Cumin Seeds
Cinnamon
Cloves
Red Chilli Powder
Turmeric Powder
Dhana Jeera Powder (Corriander+Cumin Powder)
Tomato Puree
Garam Masala
Gram flour (Chick Pea)
Salt, Brown Sugar and Lemon Juice

Method
In a non-stick sauce pan add two to three tablespoons oil on a low heat, add cumin seeds, pieces of cinnamon, few cloves – take care it does not pop/splatter and then add and fry chopped onions. Add garlic and ginger paste. Add tomatoes, salt, quarter teaspoon chilli powder, half a teaspoon turmeric powder, two teaspoons tomato puree, two tablespoon dhana jeera powder, two teaspoon brown sugar, one teaspoon garam masala. Add few drops of lemon juice. Mix it well. Add chickpeas and potatoes. Add one cup of water. Bring to boil on low heat.
In a separate bowl add two teaspoon gram flour and add some water – mix it well into a smooth batter not to thick or not to runny – stir this into the chick pea – keep stirring so it does not go lumpy. Cook on low heat for 10 – 15 minutes and then finally garnish it with fresh chopped coriander leaves.

You can serve it with rice or naan bread.

(YOU HAVE TO EXPERIMENT WITH THE SPICES TO YOUR TASTE – I HAVE GIVEN THEM AS APPROX. MEASURES)

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