Chickpea and Potato Masala Recipe

As the comforting aroma of simmering spices fills your kitchen, you’ll know you’re about to experience a dish that’s not just a feast for the senses but also a heartfelt bond with loved ones. Chickpea and Potato Masala is one of those recipes that brings out the vibrant, colorful essence of Indian cuisine and wraps it into a bowl that’s perfect for family gatherings or a special weeknight dinner. This dish shines with its harmonious blend of chickpeas and tender potatoes, all enveloped in a spice-laden tomato-based sauce. It’s a journey of textures and flavors that promises to create warm memories around your table.

Recipe Summary

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• 400 grams canned chickpeas, drained and rinsed
• 3 medium potatoes, peeled and diced
• 400 grams canned tomatoes, crushed
• 1 cup vegetable broth or water
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown, about 6-8 minutes.
2. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
3. Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder. Cook the spices for 1-2 minutes to release their flavors.
4. Add the diced potatoes to the pan, stirring well to coat them with the spice mixture. Cook for 5 minutes, allowing the potatoes to soften slightly.
5. Pour in the crushed tomatoes and vegetable broth (or water). Stir to combine, then bring to a simmer.
6. Add the drained chickpeas, stir, and season with salt to taste.
7. Cover the pan, reduce the heat to low, and let it cook for 20-25 minutes, or until the potatoes are tender and the sauce has thickened.
8. Once cooked, garnish the Chickpea and Potato Masala with fresh chopped cilantro.
9. Serve hot, with lemon wedges on the side for an extra zing.

Helpful Tips

• For a creamier consistency, you can blend a portion of the chickpeas and sauce before adding back to the pan.
• If short on time, use pre-boiled potatoes to speed up the cooking process.
• Play around with the spice level by adjusting the red chili powder or adding fresh green chilies.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well; allow it to cool completely before freezing in a suitable container.

Ingredient Substitutions

If you don’t have chickpeas on hand, you can substitute with canned lentils or beans of your choice. Sweet potatoes can be an alternative to regular potatoes for added nutrition and a touch of sweetness.

Complementary Dishes and Drinks

Chickpea and Potato Masala pairs beautifully with steamed rice, naan, or quinoa. For a refreshing contrast, serve with a side of cucumber raita or a green salad. A chilled lassi or an aromatic chai would make the perfect drink companions for this flavorful meal.

We hope this Chickpea and Potato Masala brings warmth and joy to your dining table. Don’t forget to share your beautiful creations with us using #ZynahzRecipes or tag us on Instagram. We’d love to hear your feedback, so please visit us at Zynahz and leave your comments. For more inspiring recipes and updates, subscribe to our newsletter and follow Zynahz on social media. Happy cooking!