
A vibrant and comforting Indian-style curry featuring tender potatoes and protein-packed chickpeas in a fragrant, spiced tomato sauce. This quick and easy one-pot meal is perfect for a healthy weeknight dinner served with fluffy rice or warm naan.
Heat the vegetable oil in a saucepan over medium heat. Add the finely chopped red onion and cook for about 7 minutes, stirring occasionally, until the onion has softened and turned translucent.
Increase the heat to high and add the halved boiled potatoes. Fry for 3 minutes, stirring frequently, until the potatoes begin to take on a golden-brown color.
Stir in the garlic paste, ginger paste, ground coriander, cumin, turmeric, and chilli powder along with a pinch of salt. Mix thoroughly to coat the vegetables in the spices, then pour in 100ml of water.
Gently fold in the chickpeas and tomato purée. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 5 minutes to allow the liquid to reduce and the flavors to meld.
Stir in the fresh chopped ginger and half of the coriander leaves. Taste the curry and adjust the salt seasoning if necessary.
Sprinkle the garam masala, sliced green chilli, and the remaining coriander leaves over the top. Serve hot in bowls with basmati rice, naan, or chapatis.
If you don't have pre-boiled potatoes, you can use canned new potatoes or dice raw potatoes into small cubes and simmer them in the sauce for an extra 10-15 minutes until tender. For a thicker gravy, lightly mash a few of the chickpeas with the back of your spoon while the curry is simmering.





