Indian · serves 2
Chana Aloo Curry
A tin of chickpeas, some potato, and cinnamon where you don't expect it.
Ingredients
- 1 can chickpeas, drained
- 150g potatoes, parboiled and fried
- 1 onion, chopped
- 4 tomatoes, pureed
- 1 tsp lemon juice
- 1/4 tsp cinnamon
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/8 tsp turmeric
- 1/2 tsp chilli powder
- 1/4 cup coriander leaves
- 2 tbsp ghee
- Butter to finish
Method
- Fry the onion in ghee until transparent, then the chickpeas for a minute.
- Tomato puree and all the spices. Simmer 5 minutes, stirring.
- Potatoes and lemon juice. Cook on low until a knife goes through the potato easily.
- Off the heat, covered, 2 minutes. Butter and coriander on top.