This curry is tasty quick and very easy to make. I goes very well with Indian flat breads like Naan, Bhatureh, chapatis and also pitta bread. It has a delicious flavour infused with aromatic spices.
1 onion chopped
I tin of chickpeas
2 medium potatoes(chopped)
pinch of cumin seeds
2 tsp 3G Paste
pinch of Hing (Asafoetida)(optional)
2 table tbsp vegetable oil
1/2 cup of tinned tomatoes (sieved)
1 tsp turmeric
salt to taste
2 tsp Garam masala
1 cinnamon bark
1 tsp red chili powder
1 dried red chili (optional)
1 tsp sugar
Water to boil chickpeas and potatoes.
Cut the potatoes into pieces and rinse the tinned chick peas.
Now add them both to a pan of boiling water with salt and boil until potatoes are tender but not too soft as you want to keep them whole.
Drain and set aside.
In a large pan, add the oil and heat on medium heat.
Add cumin seeds . You will know if the oil is hot enough if the cumin seeds start to sputter and bubble up.
Add a pinch of asafoetida and the cinnamon bark and dried chili.
Now add the onion and cook until tender.
Add the 3G paste and stir in for a few seconds.
Now add the chickpeas and potatoes to the pan and gently mix through.
Add turmeric,garam masala,chili powder and salt and mix well.
Now add the tomato puree (tinned) and half a cup of water.
Cook for 10 minutes until all the flavours infuse together and the sauce thickens.
Serve with naan or any flat bread of your choice :)