Sort ingredients
hotsauce
QR Code
Listen
Pdf
Heat some oil over medium high heat.
Add the chopped potatoes and stir for a while.
Cover and cook the potatoes on medium high heat, stirring occasionally, until they turn golden brown.
Remove the potatoes and set aside.
In the same pan, add cumin seeds and let them splutter.
Add the chopped onions, a pinch of salt, and sauté until they soften and become pale in color.
Lower the heat and add Kashmiri red chili powder, turmeric powder, and curry powder. Stir for a few seconds.
Add a little water to prevent the spices from burning.
Add the grated ginger, grated garlic, and chopped green chilies.
Add the tomato puree and sugar. Stir for about 5-6 minutes until the mixture looks grainy and dry.
Add the cooked potatoes back to the pan.
Drain and rinse the chickpeas, then add them to the pan along with 2 cups of warm water.
Add salt, cover and cook on low heat for about 10 minutes or until the potatoes are completely soft.
Uncover and let the gravy reduce a bit.
Add the garam masala powder and adjust the seasoning if needed.
Garnish with fresh coriander leaves.