Brummie Potato and Chickpea Balti Mashup

Name: Brummie Potato and Chickpea Balti Mashup
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 large Onion; 1/2 cup Butter; 6 Gloves garlic; 1/4 Grated ginger; 1 tsp Cumin seeds; 1 tsp Coriander seeds; 1 tsp Chili powder; 1 tbsp Cumin powder; 1 tbsp Coriander powder; 2 tbsp Curry powder; 1 tbsp Tumeric powder; 1 can Chickpeas; 3 large Potatoes; 2 can Tomatoes; 1 tsp Salt; 1 tsp Sugar; 2 cup Vegetable or chicken stock; 1 dash Cooking oil

Mrsaitken @cook_2918466

Still my fav recipe ever.

Mrsaitken @cook_2918466

Still my fav recipe ever.

Saved

Ingredients

120 mins

6 servings

1 largeOnion
1/2 cupButter
6Gloves garlic
1/4Grated ginger
1 tspCumin seeds
1 tspCoriander seeds
1 tspChili powder
1 tbspCumin powder
1 tbspCoriander powder
2 tbspCurry powder
1 tbspTumeric powder
1 canChickpeas
3 largePotatoes
2 canTomatoes
1 tspSalt
1 tspSugar
2 cupVegetable or chicken stock
1 dashCooking oil

Saved

Steps

120 mins

1

Finely chop onion and garlic. Grate the small piece of ginger.
2

Cook onions with a dash of salt, on a low heat until soft and transparent.
3

While onions cook, heat a dash of oil in a pan and add cumin and coriander seeds. Toast for approx 1 min on medium heat.
4

Add all dry ingredients together in a bowl along with the toasted cumin and coriander seeds.
5

Add garlic and ginger to the onions and bring to medium heat.
6

Once garlic and ginger has softened, add the spice mixture and stir into the onions, garlic and ginger.
7

Add tomatoes and stock to the pan and bring to the boil.
8

While waiting for the liquids to boil, peel and cube potatoes. Cubes should be quite large so they do not disintergrate when cooking.
9

Drain chickpeas from the can
10

Add sugar, salt, potatoes and chickpeas.
11

Bring to boil again
12

Place lid on pan and bring to lowest heat. Simmer for 1 hour. Check sauce and add boiling water if it becomes too dry.
13

I usually leave the curry in the vacum cooker overnight to allow the flavours to infuse. But, alternatively, leaving it in the fridge overnight will suffice. However, if you want to eat straight away I suggest leaving it on a low heat for approx 30-45 mins longer.
14

Serve with rice and can garnish curry with fresh coriander and thin slices of ginger.
15

N.B it is very important to taste the sauce as you go along and add more or less spices to your taste. You can also experiment with different vegetables or meat.