CHICKPEA POTATO CURRY(chana aloo curry)

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 2 tablespoons of oil
• A sprig of curry leaves(substitute 1-2 bay leaf)
• 3 cardamom pods slightly bruised
• 2 cloves
• 1 teaspoon of cumin seeds
• 1 large onion sliced or chopped fine
• 4 garlic cloves minced or chopped
• 1 tablespoon of minced ginger
• 3 medium-sized tomatoes chopped fine(substitute with a can of diced tomatoes)
• 2 teaspoons of coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder ground cumin
• 1 teaspoon of red chilli powder(substitute with paprika, increase or reduce as per your need)
• Salt to season
• 250 g of chickpeas(substitute with 2 cans of chickpeas)
• 2 medium-sized potatoes cut into half an inch cubes
• 1 and 1/2 cup of water(add 1/2 cup more if needed)
• 2-inch pandan leaf cut into thin strips(substitute with 1/2 cup of cilantro leaves)
• 1 tablespoon of fresh lime juice

Instructions

1. 1

   how to boil the chickpeas over a stovetop.

2. 2

   Using a stovetop pressure cooker.

3. 3

   Using an electric pressure cooker