Ingredients
Scale
- 2 cups cooked chickpeas
- 3 large potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pan over medium heat. Add cumin seeds and sauté until fragrant.
- Add chopped onions and cook until translucent.
- Stir in garlic and ginger, cook for another minute.
- Add diced potatoes, turmeric, coriander, and salt. Cook for 5 minutes.
- Pour in tomato puree and simmer for 10 minutes until potatoes are tender.
- Add chickpeas and garam masala, cook for another 10 minutes, stirring occasionally.
- Garnish with fresh cilantro and serve hot with rice or bread.
Notes
- You can replace chickpeas with cooked lentils for variation.
- Adjust spice quantities to taste.
- Serve with basmati rice or naan bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg