Potato Chana Masala
Gently simmered chickpeas, potato and jalapeno, warmed with turmeric, a Pakistani dish. It comes to the table with rice.
30 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 15 min · 30 min total
- easy
- 1
Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring.
- 2
Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if pan is too dry, or until softened.
- 3
Stir in garlic and jalapeño; cook, stirring, for 3 minutes. Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender.
- 4
Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover.
- 5
Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
