Chickpea Curry

15 ingredients
5 steps

Ingredients

  • 6 fist sized new potatoes, boiled and quartered
  • 3 tablespoons canola oil
  • 3 teaspoons cumin seeds
  • 1 teaspoon brown mustard seeds
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 1 inch section fresh ginger, chopped
  • 1/4 serrano chile, seeded and chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garam masala
  • half 28 oz can tomatoes, diced
  • 1 29 oz can chickpeas, drained
  • 5 tablespoons cilantro, stems removed, chopped
  • 1 lemon, juiced

Directions

  1. 1
    Heat canola oil in a large saute pan over medium-high heat until it shimmers and a drop of water sizzles when dropped into the pan. Add the cumin seeds and mustard seeds and cook until the mustard seeds pop and the cumin seeds are fragrant, about 30 seconds.
  2. 2
    Add the chopped onion and cook, stirring occasionally, over medium-high heat until the onion is deep brown at the edges. If you are careful, the onion will not burn and the onion will pan roast to a deep flavor.
  3. 3
    Add garlic, chili, ginger, salt and pepper and cook for 1 minute, watching carefully since the garlic burns more easily than the onions.
  4. 4
    Add tomatoes, chickpeas, potatoes, garam masala, coriander, and lemon juice. Add about half a cup of water, so the mixture in the pan bubbles and does not stick to the bottom of the pan. Adjust seasonings to taste and simmer for 10-15 minutes.
  5. 5
    Serve with steamed Basmati rice, plain full-fat Greek yogurt (you will only use a spoonful per serving, and the low -fat yogurt tastes watery), and spicy Indian lime pickle. Enjoy!

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