Chickpea and Potato Curry with Naan
Ingredients
- For the Chickpea and Potato Curry
- 2 tablespoons oil
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes, pureed
- 2 medium potatoes, peeled and diced
- 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1½ cups water
- Fresh cilantro, chopped, for garnish
- For Serving
- 4 naan breads, warmed
Instructions
- Step 1: Prepare all ingredients by chopping onions, dicing potatoes, and measuring spices.
- Step 2: Heat oil and temper cumin seeds until fragrant.
- Step 3: Sauté onions until golden, then add ginger-garlic paste.
- Step 4: Add tomato puree and ground spices, cooking until the masala thickens.
- Step 5: Add potatoes and chickpeas, followed by water, and simmer until cooked.
- Step 6: Finish with garam masala and garnish with cilantro.