Masala fácil y rápida de garbanzos y patata para darle sabor a la cena

Ingredientes

• 2 medium Potatoes (waxy variety like Yukon Gold)
• 1.5 cups Chickpeas (canned or pre-cooked)
• 1 cup Onion (finely chopped)
• 1 teaspoon Garlic (minced)
• 1 teaspoon Ginger (freshly grated)
• 1 teaspoon Cumin seeds (lightly toasted)
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala (sprinkled at the end)
• 0.5 teaspoon Red chili powder (to taste)
• 1 cup Tomatoes (chopped or pureed)
• 0.5 cup Fresh cilantro (chopped)
• 2 tablespoons Cooking oil (neutral oil like vegetable or sunflower)
• 1 teaspoon Salt (to taste)

Preparación

1. 1

   --- Steps ---

2. 2

   Heat oil: Warm 2 tablespoons oil in a large skillet over medium heat until shimmering. Add 1 teaspoon cumin seeds and toast until fragrant, about 30 seconds.

3. 3

   Sauté onions: Add 1 cup finely chopped onion. Cook for about 3 minutes, stirring occasionally, until onions are translucent and just starting to turn golden.

4. 4

   Add aromatics: Stir in 1 teaspoon minced garlic and 1 teaspoon grated ginger. Cook for 1 minute until the mixture turns lightly golden brown.

5. 5

   Toast spices: Sprinkle in 1 teaspoon turmeric, 1 teaspoon coriander, and 0.5 teaspoon red chili powder. Stir constantly for 30 seconds until the aroma deepens.

6. 6

   Tomatoes simmer: Pour in 1 cup chopped tomatoes (or puree). Simmer for 5 minutes, stirring so the sauce thickens into a bright red, aromatic masala base.

7. 7

   Combine potatoes & chickpeas: Add 2 cups diced potatoes and 1.5 cups cooked chickpeas. Stir to coat evenly with spices, then pour in 0.5 cup water for a saucy consistency.

8. 8

   Cook through: Cover and simmer for 10 minutes over medium-low heat, stirring halfway, until potatoes are fork-tender and the sauce is slightly thickened.

9. 9

   Finish & garnish: Sprinkle 1 teaspoon garam masala, gently stir. Remove from heat and fold in fresh cilantro. Serve hot with rice or naan.