Dairy-Free & Egg-Free Emirati Spiced Chickpea and Potato Curry (Aloo Chana Masala)

Ingredients

• 1.5 cups Chickpeas (canned or cooked)
• 2 medium Potatoes
• 1 large Onion
• 400 g Tomatoes
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1/4 tsp Garam masala
• 1/4 tsp Chili powder
• 2 tbsp Vegetable oil
• 1/2 cup Water
• 2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and dice the potatoes into small cubes. If using canned chickpeas, drain and rinse.
2. 2Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until softened.
3. 3Add minced garlic and ginger and cook for another minute.
4. 4Add diced tomatoes and cook until softened.
5. 5Stir in cumin powder, coriander powder, turmeric powder, garam masala, and chili powder.
6. 6Add the potatoes and chickpeas. Cook for 5 minutes.
7. 7Pour in water, bring to a simmer, and cook for 20-25 minutes, or until the potatoes are tender.
8. 8Garnish with fresh cilantro before serving.

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