Alu Chana Masala

Ingredients for 4 servings:

• 2 onions
• 3 garlic cloves
• 6 small potatoes
• 2 cans of chickpeas, approx. 400 g each
• 2 can/n tomatoes, approx. 400 g each
• 1 pack of tomatoes, pureed
• 3 cm ginger
• 2 tsp, heaped garam masala
• 2 tsp, heaped turmeric
• 2 tsp, heaped cumin
• 2 tsp, heaped paprika powder
• 1 tsp coriander
• 1 tsp cayenne pepper
• salt and pepper
• chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Chickpea and potato curry

Finely chop the onions and fry them with the crushed garlic in a large pot with a little oil until browned (translucent is not enough). Peel the potatoes and cut them into bite-sized pieces. Add them to the pot along with the drained and washed chickpeas and heat briefly. Add the tomatoes (whole and pureed), grate the ginger and add them to the pot along with all the spices (except chili). Cover and simmer for 15 minutes. Season with salt, pepper and chili and adjust the seasoning to your liking. Simmer for another 15 minutes. The curry is ready when the potatoes are cooked through. Serve with raita and naan or basmati rice.