Ingredients

The following ingredients have 4 Servings
  • 1 tbsp fresh ginger ((chopped))
  • 5 cloves of garlic
  • 2 tsp coriander powder
  • 1/2 tsp ground cumin
  • 1 hot green chili (, divided)
  • 1 tsp paprika
  • 1 tsp oil
  • 1 cinnamon stick
  • 1 bay leaf
  • 2 tomatoes (, chopped(1.5 cups))
  • 15 oz can of chickpeas, drained (or 1.5 cups cooked chickpeas)
  • 1 small potato ((cubed))
  • 1/2 tsp salt
  • 1/2 green bell pepper ((thinly sliced))
  • 1/2 tsp minced ginger
  • 1/4 tsp smoked paprika ((or more, to taste))
  • 1/2 tsp ground coriander
  • 1/2 tsp garam masala
  • 1 tsp lemon juice
  • sliced onion, tomato, cayenne, cilantro, lemon juice for garnish

Instruction

  • Blend together the ginger, garlic, half green chili, coriander, cumin and paprika with 2-3 tbsp of water until smooth.
  • Heat oil in a regular skillet or kadai over medium high heat. Add cinnamon stick and bay leaf and cook for a few seconds. Add the blended mixture to the skillet and cook for 3 to 4 minutes. 
  • Blend the tomatoes into a puree and add to the skillet, cook for 4 minutes or until garlic smell isnt raw. 
  • Add the chickpeas, potatoes, 1 cup of water and 1/2 teaspoon of salt. Cover, reduce heat to medium and cook for 10 minutes. 
  • Add in the peppers, ginger, paprika, lemon juice, half a green chili chopped and garam masala, if using. (You can also add in 1/2 a teaspoon amchur (mango powder) and 1/2 a teaspoon dried fenugreek leaves (or 1/8 tsp powder) for variation.) Mix well. Add more water if needed.
  • Cover and cook for 2 mins. Taste and adjust the salt and heat. Garnish with sliced onion, chopped tomato, smoked paprika/cayenne and a dash of lemon juice and cilantro. Serve with rice or flatbread or make wraps.