Easy Punjabi-Style Chickpea And Potatoes Recipe

Name: Easy Punjabi-Style Chickpea And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) can diced new potatoes; 1 (16 ounce) can chickpeas; 1/4 cup canola oil; 2 tablespoons garam masala (sometimes I like to up it to 2.5 tbsp); 1 tablespoon curry powder (as hot as you'd like, I like it hot); 1 1/2 teaspoons coriander; 1 teaspoon cumin; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon paprika

Servings: persons

1 (16 ounce) can diced new potatoes
1 (16 ounce) can chickpeas
1/4 cup canola oil
2 tablespoons garam masala (sometimes I like to up it to 2.5 tbsp)
1 tablespoon curry powder (as hot as you'd like, I like it hot)
1 1/2 teaspoons coriander
1 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

1
Rinse and drain the chickpeas and potatoes thoroughly.
2
In a saucepan, mix them together with the canola oil so all the pieces are thoroughly coated. I listed 1/4 cup to start with-- but add more if there's not enough to coat the food.
3
Add all the seasonings listed, then mix together until thoroughly blended.
4
Turn on high heat until oil starts bubbling.
5
Lower the heat to medium-low, cover, and let simmer for 10 minutes, stir it occasionally to make sure pieces don't get stuck to the bottom of the pot.
6
Remove from the heat element and let sit on a trivet for 5 minutes still covered.
7
Uncover and enjoy! It's like eating samosa filling! Great with naan, a good curry, or as a wonderful side dish/accompaniment to prantha, bhajia, rice and dal, curried vegetables, or mash it up a bit to use for samosa and masala dosa filling.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (16 ounce) can diced new potatoes, 1 (16 ounce) can chickpeas, 1/4 cup canola oil, 2 tablespoons garam masala (sometimes I like to up it to 2.5 tbsp), and more.

Yes, Easy Punjabi-Style Chickpea And Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Punjabi-Style Chickpea And Potatoes

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