Chana Aloo Chickpea And Potato Curry Recipe So Yummy Mix the tamarind paste with ½ cup of water and stir in the chickpeas. mix well and then let it cook with the lid on at low heat for about 5 minutes. then put the potatoes in and cook further until the potatoes and the chickpeas are cooked and soft. it takes approximately 10 15 minutes. Add onion and garlic, cook for 3 minutes until onion is translucent. add curry spices and stir for 1 minute. add the potatoes and stir to coat in the spices. if the spices start to stick to the bottom of the pot, add a tiny splash of water. add the chickpeas, tomatoes and vegetable or chicken broth.
Chickpea Potato Curry Chana Aloo Cook Click N Devour To a small grinder jar, add ⅓ cup grated raw coconut, 10 cashew nuts (or 1 tbsp fried gram), 1 teaspoon fennel seeds and pour ½ cup water. to substitute the above ingredients, use ⅓ cup thick canned coconut milk, 1 tablespoon nut butter and ¾ tsp ground fennel. add them to a small bowl and whisk together with a fork. Add ¼ cup seasoning to a bowl with masala, curry powder, ground cumin, and a few tbsp of water, stir to make a watery paste. heat pot with oil, add masala mixture and fry until slightly dark. add the chickpeas and coat with masala mixture. pour enough boiling water over chickpeas to cover about 1 2 inches. Stir in the chickpeas and baby potatoes and bring to a boil. lower the heat, cover the pan with a lid and simmer for 20 minutes or until the potatoes are fork tender. add the spinach and cook for a couple of minutes to allow it to wilt. stir in the coconut milk, if using, and allow it to heat through. Add diced potatoes and cook for 2 to 3 minutes, stirring often. add chickpeas, vegetable stock and tomato sauce to the pan. stir well. bring the mixture to boil, reduce the heat to medium low and simmer until the potatoes are cooked, about 7 to 9 minutes. serve curry with rice and flatbread.
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