Indian Home-style Curry with Potatoes and Chickpeas

Name: Indian Home-style Curry with Potatoes and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 clove Garlic; 1 thumb size Ginger; 1 large Onion; 1 large Potato; 1 to 2 tablespoons Oil; 1 tsp Cumin seeds; 1/2 tsp Cinnamon powder; 1 tsp Turmeric powder; 1/4 to 1/2 teaspoon Cayenne pepper (only if you lke hot and spicy); 1 tbsp Coriander powder; 1/2 tsp Sugar; 300 grams Tomato; 1 tsp Salt; 240 grams Chickpeas (soaked in water or canned) *I recommend using canned soy beans too.; 500 ml Water; 1 tbsp Lemon juice; 1 handful Cilantro leaves

Servings: persons

2 clove Garlic
1 thumb size Ginger
1 large Onion
1 large Potato
1 to 2 tablespoons Oil
1 tsp Cumin seeds
1/2 tsp Cinnamon powder
1 tsp Turmeric powder
1/4 to 1/2 teaspoon Cayenne pepper (only if you lke hot and spicy)
1 tbsp Coriander powder
1/2 tsp Sugar
300 grams Tomato
1 tsp Salt
240 grams Chickpeas (soaked in water or canned) *I recommend using canned soy beans too.
500 ml Water
1 tbsp Lemon juice
1 handful Cilantro leaves

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

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 clove Garlic, 1 thumb size Ginger, 1 large Onion, 1 large Potato, and more.

Yes, Indian Home-style Curry with Potatoes and Chickpeas 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.

That's it — enjoy your meal!