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1
Finely chop the onion, garlic, and ginger.
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2
Chop the tomato in a food processor.
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3
Cut the potato into bite-size pieces.
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4
Heat oil in a frying pan.
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5
Once heated, saute the cumin seeds until about the popping sound stops, while being careful not to let them burn.
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6
Saute the garlic and ginger well.
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7
Add 1/2 teaspoon of cinnamon if you'd like.
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8
The taste won't be that noticeable in the curry, but it's good for your stomach so I do recommend it.
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9
Mix in the turmeric powder to make sure it blends well with the garlic and ginger.
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10
Add the onions and saute until translucent.
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11
Mix in the coriander powder and cayenne powder and let them blend well with the onions.
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12
Add salt, sugar, and tomatoes, and saute until about the tomatoes' color and shape disappears.
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13
It'll turn into a paste.
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14
Like this.
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15
Also, mix in the chickpeas and potatoes.
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16
Once well mixed, add water.
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17
Cover and simmer over low heat until the potatoes are cooked.
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18
Check every once in a while and mix occasionally to prevent it from burning.
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19
While waiting for the curry to finish, cut the coriander leaves.
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20
Once a skewer can be inserted at ease into the potatoes, mix well, check the saltiness, and it's done.
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21
Please east after squeezing out some lemon juice to garnish.
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22
Eat as soon as possible.
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23
Indian curry doesn't need to be rested overnight like Japanese curry, but the flavors do mellow out after resting it for an hour or so.
