Ingredients
Method
- Drain and rinse the canned chickpeas. If using dried channa instead, see the recipe notes for preparation instructions.
- Mix the curry powder with 1/4 cup of the water to form a curry mixture. Set aside.
- Heat the oil in a heavy-bottomed pot over medium-high heat. Add the onion and garlic and sauté until the onion has softened, about 3–5 minutes.
- Add the curry mixture to the pot. Cook, stirring frequently, until the curry becomes fragrant, thickens, and starts to look slightly grainy. Do not let it scorch.
- Add the chickpeas and potatoes and stir well to coat them in the curry.
- Add the remaining 2 cups of water. Season with salt and black pepper, then add the hot pepper and chadon beni, if using.
- Cover and cook over medium heat until the potatoes are fork-tender and the liquid has reduced to a thick curry gravy.
- For more gravy, add a little additional water as needed. For a thicker curry, simmer uncovered for a few minutes or mash a few pieces of potato into the gravy.
- Taste and adjust the salt and black pepper before serving.
Nutrition
Notes
If using dry channa:
Pick and remove any debris from the channa. Rinse out under running water for a couple of minutes.
Soak the channa overnight in about 5 cups of water. (If you have less time, boil the channa on the stove in water or use a pressure cooker to make it tender.
Once tender, continue the process above.
Soak the channa overnight in about 5 cups of water. (If you have less time, boil the channa on the stove in water or use a pressure cooker to make it tender.
Once tender, continue the process above.
Recipe Printed From ThisBagoGirl.com
