Stories
Make Delicious Onion-Garlic-Free Potato and Chickpea Curry for Kanya Pujan
- •Prepare special onion-garlic-free potato and chickpea curry for Kanya Pujan during Navratri that pairs perfectly with puris.
- •Gather essential ingredients including boiled chickpeas, potatoes, tomatoes, ginger, green chilies, and basic Indian spices.
- •Follow a simple step-by-step method to sauté spices, create a flavorful tomato-ginger paste, and simmer the curry to desired thickness.
- •Enhance the curry flavor by adding garam masala and dry mango powder at the end, garnished with fresh coriander leaves.
- •Keep important tips in mind such as boiling chickpeas in advance and maintaining the right gravy consistency for serving with puris.
Key Questions Answered
To make this curry for about four people, you need 1 cup of boiled chickpeas, 3 medium-sized boiled potatoes, 2 tomatoes, a 1-inch ginger piece, 1-2 green chilies, 1 teaspoon cumin seeds, 1 pinch asafoetida, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon red chili powder, ½ teaspoon garam masala, ½ teaspoon dry mango powder, 2 tablespoons oil or ghee, fresh coriander leaves, salt to taste, and water as needed.
Grind the tomatoes, ginger, and green chilies together in a mixer to create a smooth paste, which gives a rich flavor to the curry. Alternatively, if you prefer a chunkier texture, you can use finely chopped tomatoes instead.
Heat oil or ghee in a pan, add cumin seeds until they crackle, and add asafoetida followed by the tomato, ginger, and green chili paste. Mix in turmeric, coriander, and red chili powders, cooking until the raw tomato smell disappears. Finally, add the boiled potatoes, chickpeas, and salt, sauté for 2 to 3 minutes, add water, simmer, and finish with garam masala, dry mango powder, and fresh coriander leaves.
