Indian Home-style Curry with Potatoes and Chickpeas
This is a curry made regularly at my home in India, and so I recreated that home-style flavor. An everyday curry is modest in its spiciness. I made this to celebrate my one year anniversary of joining Cookpad late last March, bringing myself back to the initial humbleness of introducing a home-style curry. :)
- Prep the chickpeas to the state where they can be cooked. Using canned peas in water is convenient too. Soy beans would be tasty too.
- In regards to how to adjust the spiciness and how to find out the spiciness you prefer, please refer to my diary from June 2010. Then, add the spices accordingly with the Steps described. For 2 large servings. Recipe by Plabar
Indian Home-style Curry with Potatoes and Chickpeas
This is a curry made regularly at my home in India, and so I recreated that home-style flavor. An everyday curry is modest in its spiciness. I made this to celebrate my one year anniversary of joining Cookpad late last March, bringing myself back to the initial humbleness of introducing a home-style curry. :)
- Prep the chickpeas to the state where they can be cooked. Using canned peas in water is convenient too. Soy beans would be tasty too.
- In regards to how to adjust the spiciness and how to find out the spiciness you prefer, please refer to my diary from June 2010. Then, add the spices accordingly with the Steps described. For 2 large servings. Recipe by Plabar
Cooking Instructions
- 1
Finely chop the onion, garlic, and ginger. Chop the tomato in a food processor. Cut the potato into bite-size pieces.
- 2
Heat oil in a frying pan. Once heated, saute the cumin seeds until about the popping sound stops, while being careful not to let them burn.
- 3
Saute the garlic and ginger well.
- 4
Add 1/2 teaspoon of cinnamon if you'd like. The taste won't be that noticeable in the curry, but it's good for your stomach so I do recommend it.
- 5
Mix in the turmeric powder to make sure it blends well with the garlic and ginger.
- 6
Add the onions and saute until translucent.
- 7
Mix in the coriander powder and cayenne powder and let them blend well with the onions.
- 8
Add salt, sugar, and tomatoes, and saute until about the tomatoes' color and shape disappears. It'll turn into a paste.
- 9
Like this.
- 10
Also, mix in the chickpeas and potatoes.
- 11
Once well mixed, add water.
- 12
Cover and simmer over low heat until the potatoes are cooked.
- 13
Check every once in a while and mix occasionally to prevent it from burning.
- 14
While waiting for the curry to finish, cut the coriander leaves.
- 15
Once a skewer can be inserted at ease into the potatoes, mix well, check the saltiness, and it's done. Please east after squeezing out some lemon juice to garnish.
- 16
Eat as soon as possible. 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.
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