30 minutes
A flavorful and aromatic dish combining chickpeas, potatoes, and spices, perfect for serving with Indian bread.
Garlic, peeled and chopped
cloves
Fresh Ginger, peeled and chopped
0 oz
tablespoons
Asafetida, ground
pinches
Turmeric Powder
teaspoons
cups
Chickpeas, drained
0 oz
Potatoes, freshly boiled and peeled
each
teaspoons
teaspoons
teaspoons
tablespoons
1. Blend Garlic and Ginger
Begin by blending the garlic and ginger with 4 tablespoons of water in an electric blender until you achieve a smooth paste.
2. Heat Oil and Add Asafetida
Next, heat the vegetable oil in a large skillet or a 10-inch heavy-bottomed pot over a medium flame until it’s hot. Add a pinch of asafetida.
3. Cook Garlic and Ginger Paste
Pour the garlic and ginger paste into the hot oil, being careful as it may splatter. Add the ground turmeric and cook the mixture for about a minute, stirring constantly to avoid burning.
4. Add Tomato Sauce and Chickpeas
Stir in the tomato sauce, followed by one cup of water, and then add the drained chickpeas.
5. Add Potatoes
Quarter the freshly boiled and peeled potatoes and add them to the pot, ensuring they are well-coated with the sauce.
6. Season and Simmer
Season the mixture with salt, freshly ground black pepper, cayenne pepper, and lemon juice. Stir everything together to create a well-seasoned and aromatic mixture. Bring the pot to a gentle boil, then cover it and lower the heat. Let it simmer for 20 minutes.
Use high-quality chickpeas and fresh produce. Opt for dried chickpeas soaked and cooked over canned for better texture and flavor.
Toast whole spices before grinding or gently toast ground spices to intensify flavors.
Add fresh herbs towards the end of cooking and use some as garnish for maximum flavor and presentation.
Caramelize onions, garlic, and ginger well to create a rich flavor base.
Balance the earthy spices with a splash of lemon juice or tamarind paste for brightness.
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