Chickpea and Potato Curry with Naan Bread
May 20th 2007 10:04
Naan is a staple accompaniment to hot meals in Central and South Asia, including Afghanistan, Iran, India, Pakistan, and the surrounding region. Naan bread will be available in your supermarket or Asian grocer.
Ingredients
1 tin chickpea, drained
4 medium potatoes, sliced
1 tablespoon coriander leaves, diced
Seasoning
1-2 teaspoons ghee
½ teaspoon mustard seeds
½ teaspoon chilli powder
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon curry powder
½ teaspoon salt
2. Once ghee is hot, add mustard seeds to the pan. The seeds should pop and release a fragrance.
3. Add potatoes and fry for 12-15 mins, until slightly brown on all sides, stirring occasionally.
4. Add chickpeas and fry for a further 5-7 mins, until potatoes and chickpeas are soft.
5. Add all the spices and salt and mix well.
7. Turn off the flame and top with the coriander leaves.
8. Serve with naan bread and yoghurt.
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Comment by Tracy
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