To serve 4-6 people you will need
1 large onion
2 tsp garlic paste or crushed garlic
1 tsp ginger paste or crushed ginger
1 tsp salt
1 green chilli
1 x 400g tin chopped tomatoes
2 tsp curry powder
2 x 400g tin chickpeas - water drained
3 large potatoes
2 tsp mustard seeds
1 tsp cumin seeds
1 tsp poppy seeds
fresh coriander to garnish
2-3 tbsp natural yogurt ( optional )
- start by chopping your onion and browning in a heavy based pan in a little oil, add in the ginger garlic & the salt
- On a medium heat, cook the onion with the ginger and garlic till golden brown & completely softened.
- Add in the chillies & curry powder, lower the heat, cook through until the chillies have softened. Remember to stir occasionally & add splashes of water if need be to stop it from catching the bottom of the pan.
- Add in the chopped tomatoes and simmer on a low heat for about 10 minutes till tomatoes have softened.
- While the tomatoes are simmering, peel & chop the potatoes into quarters. Par boil them in a pan, drain and put to the side.
- When the tomatoes have softened, add in the chickpeas, cook through on a medium heat for about 5-8 minutes and add in the potatoes. Check the seasoning & add more salt if need be to your taste,leave to simmer on a low heat
- While the potatoes & chickpeas are simmering, toast your seeds on a low heat in a frying pan till browned. Remove from the heat as soon as the mustard seeds begin to pop & add into the chickpeas & potatoes and stir through*
- Add enough water just to cover the potatoes & chickpeas and leave to simmer on a medium heat for about 10 minutes. Serve with boiled rice, naan or even poori's
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