Easy Chickpea And Potato Curry Recipe Chana Aloo Crunchy Creamy Sweet 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. Heat oil in a large pot or very deep skillet over medium high heat. 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.
Easy Chickpea Potato Curry Chana Aloo Curry Recipetin Eats 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 the spices, cook and keep stirring for 1 more minute or until fragrant. add diced tomatoes, then refill the same can with water and add the water to the pot. add the potatoes and the chickpeas. bring to boil, reduce the heat and let it simmer until the potatoes become soft. Pick, rinse and soak dried chickpeas in plenty of water for 8 12 hours. drain, rinse thoroughly to remove the white liquid accumulated on top. rinse multiple times with clear water. add chickpeas and 3 cups water in a pot. cook until soft using a pressure cooker or instant pot or stove top. making the curry. Toast the chickpeas and potatoes: add the drained chickpeas and cubed potatoes to the pot and let them absorb the flavors for a couple of minutes. create the curry sauce: add the water or vegetable stock along with the crushed tomatoes and give the mixture a stir. bring to a boil, then turn back down to a simmer.
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