Aloo & Channa Curry (Potato & Chickpea)

Ingredients

• 1 small yellow onion
• 1 head of garlic, peeled
• 3-4 fresh or dried thyme leaves
• 3-4 wiri wiri peppers
• 1/3 cup water
• 2-3 russet potatoes, peeled and quartered
• One 15.5oz tin chick peas
• 1/4 cup onion-garlic mixture
• 3-4 tbsp water
• 4 tsp curry powder
• 3 tsp garam masala
• 1/2 tsp ground cumin (geera)
• Boiling water (as needed)
• 1 tbsp tomato paste
• 1 tsp salt
• Oil for frying masala

Instructions

1. 1

   Peel and chop potatoes, set aside in cold...: Peel and chop potatoes, set aside in cold water.

2. 2

   Drain and rinse chick peas, set aside.

3. 3

   Make the onion-garlic seasoning, reserve 1/4 cup and...: Make the onion-garlic seasoning, reserve 1/4 cup and store the rest in your refrigerator for use another time.

4. 4

   Add 1/4 cup seasoning to a bowl with...: Add 1/4 cup seasoning to a bowl with masala, curry powder, ground cumin, and a few tbsp of water, stir to make a watery paste.

5. 5

   Heat pot with oil, add masala mixture and...: Heat pot with oil, add masala mixture and fry until slightly dark. Add the chickpeas and coat with masala mixture.

6. 6

   Pour enough boiling water over chickpeas to cover...: Pour enough boiling water over chickpeas to cover about 1-2 inches. Add tomato paste and salt here. Let boil for a few minutes.

7. 7

   Add potatoes give it a good stir. Curry...: Add potatoes give it a good stir. Curry is done when potatoes are cooked through and curry looks thick. Boil longer if you do not want as much gravy.