Introduction
This Chickpea and Potato Curry with Preeti’s Dal Masala is a comforting and flavorful Indian-style dish that is easy to make on the stovetop. Chickpeas and tender potatoes are cooked with onions, tomatoes, ginger-garlic, and Preeti’s Dal Masala.
Yogurt or coconut milk is added at the end to give the sauce a creamy texture. Finish it with fresh lemon juice and herbs, then enjoy it as a hearty stew or serve it over rice.
You can use any plain plant-based yogurt instead of dairy yogurt to make this curry vegan. Coconut yogurt works especially well.
Did You Know? About Chickpeas
- | Also called: Chickpeas are also known as garbanzo beans.
- | Plant protein: Chickpeas are a good source of plant-based protein and fiber.
- | Ancient food: Chickpeas have been grown and eaten for thousands of years and are an important ingredient in many cuisines.
- | Very versatile: You can use chickpeas in curries, salads, soups, stews, hummus, and many other dishes.
Chickpea and Potato Curry
Equipment
- Wide Pan
- Set of Measuring Spoons
- One Set of measuring cups
- Knives, cutting boards, etc
Ingredients
- 2 14 oz cans chickpeas ( 3 cups tender cooked chickpeas) drained and rinsed
- ½ pound potatoes cut into large chunks
- 1 cup onion chopped
- 1 cup ripe tomatoes chopped
- 2 tablespoons ginger-garlic paste
- 2.5 tablespoons Preeti’s Dal Masala
- 2 tbps or salt to taste
- 2 tbsp plain yogurt
- 2 cups water
- 2 tbsp Lemon juice to taste
- Fresh cilantro for topping
Instructions
- Heat oil in a large pot over medium heat. Add the onions and sauté until they are golden brown.
- Add the ginger-garlic paste and fry for a few minutes, until the raw smell goes away.
- Add the chopped tomatoes and cook until they soften and cook down.
- Add the potato chunks and sauté for about 1 minute.
- Add Preeti’s Dal Masala: Add 2.5 tablespoons of Preeti’s Dal Masala, salt to taste, and stir well.
- Add the drained and rinsed chickpeas. Give everything a good stir.
- Pour in 2 cups of water. Stir and bring the mixture to a boil.
- Cover the pot and cook on medium-low heat for about 15 minutes, or until the potatoes are tender. Keep checking to make sure there is enough water.
- Remove the lid and add yogurt. Stir gently to combine.
- Continue cooking uncovered until the sauce reaches your desired consistency. If the sauce is too watery, let it cook a little longer.
- Finish with lemon: Add fresh lemon juice to taste for a bright, fresh flavor.
- Garnish and serve: Top with fresh herbs and serve warm.
- Serve it as a hearty stew by itself, or pour it over a bowl of rice and
Video
Notes
Frequently Asked Questions
1. What is Chickpea and Potato Curry?
Chickpea and Potato Curry is a hearty Indian-style dish made with chickpeas, potatoes, tomatoes, onions, ginger-garlic paste, and Preeti’s Dal Masala.
2. Can I make this chickpea and potato curry on the stovetop?
Yes. This recipe is made on the stovetop in a wide pan or large pot. It does not require an Instant Pot.
3. What spice blend is used in this recipe?
This recipe uses 2 tablespoons of Preeti’s Dal Masala. It adds warm and flavorful Indian spices to the curry.
4. Can I use plant-based yogurt?
Yes. You can use any plain plant-based yogurt. Coconut yogurt works especially well and keeps the recipe vegan.
5. Can I use coconut milk instead of yogurt?
Yes. Coconut milk adds a creamy texture and a slightly richer flavor to the curry.
6. How long does Chickpea and Potato Curry take to cook?
The curry takes about 35 minutes from start to finish, including preparation and cooking time.
7. How do I make the curry thicker?
After adding the yogurt or coconut milk, cook the curry uncovered until it reaches your desired consistency. If it is too watery, simmer it a little longer.
8. What can I serve with chickpea and potato curry?
You can serve it as a hearty stew on its own or spoon it over basmati rice. It also goes well with quinoa or warm flatbread.
9. Can I make this curry vegan?
Yes. Use coconut milk or plain plant-based yogurt instead of dairy yogurt. The curry is then completely vegan.
10. Why is lemon juice added at the end?
Fresh lemon juice adds brightness and helps balance the warm spices and creamy sauce.
11. Can I prepare this chickpea curry ahead of time?
Yes. You can prepare it ahead and reheat it gently on the stovetop. Add a little water if the curry becomes too thick while reheating.
Try Other Delicious Recipes with Preeti’s Handmade Indian Spice Blends
Green Bean & Potato Curry | Easy Indian Recipe with Preeti’s All-Purpose Indian Kitchen Masala
Matar Paneer Recipe with Preeti’s All Purpose Indian Kitchen Masala
Instant Pot Aloo Baigan with Preeti’s Indian Kitchen Masala
Rice With Lentils ( Masoor Dal Pulao)
