Chickpea Tamarind Curry with Potatoes
A comforting chickpea and potato curry cooked in a tangy tamarind sauce, thickened naturally with rice flour and gently spiced. Simple, homely, and perfect with rice
Servings: 4 people
Calories: 304.3kcal
Ingredients
Pressure cook chickpeas
- 1 cup dried chickpeas soaked overnight, washed and drained
- 1½ cup water to pressure cook
- Salt to taste
For the curry paste:
- ½ teaspoon red chilli powder
- ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ tablespoon cumin powder
- ½ tablespoon rice flour
- ½ cup water
For the tamarind extract
- 2 tablespoons tamarind pulp
- ½ cup hot water
For the curry
- 1 tablespoon coconut oil or any cooking oil
- 1 teaspoon mustard seeds
- curry leaves
- 1 medium onion chopped finely (optional)
- 1 teaspoon ginger garlic paste
- 1 large potato chopped into chunks
- Salt to taste
Instructions
Pressure cook
- Add the chickpeas, water and salt into a pressure cooker and pressure cook for 4 to 5 whistles on medium flame. You can also use an Instant Pot at high for 35 mins and NR. You may skip this cooking part and use roughly 2 cups of canned chickpeas.1 cup dried chickpeas, 1½ cup water , Salt to taste
Prepare the curry paste
- Add all the spice powders along with the rice flour in a small bowl. Stir in the water and mix thoroughly to a smooth paste. Keep this aside for later use.½ teaspoon red chilli powder, ½ teaspoon coriander powder, ½ teaspoon turmeric powder, ½ tablespoon cumin powder, ½ tablespoon rice flour, ½ cup water
Prepare the tamarind extract
- Add the tamarind pulp into a heatproof bowl and pour hot boiling water over it. Keep covered until required. Strain and use in the curry.2 tablespoons tamarind pulp, ½ cup hot water
Prepare the curry
- Heat oil in a deep saucepot on a medium flame. Add mustard seeds and let them splutter. Next, add the curry leaves and fry until crisp. Then, add chopped onion if using and saute until translucent. Next, add ginger garlic paste or freshly chopped and saute until no longer raw.1 tablespoon coconut oil, 1 teaspoon mustard seeds, curry leaves, 1 medium onion, 1 teaspoon ginger garlic paste
- Dump all the boiled chickpeas along with enough water from the cooker. Bring this to a full boil.
- Reduce the flame to low and stir in the prepared curry paste along with the chopped potatoes. Add more water and salt to taste and boil until the potatoes are cooked through.1 large potato, Salt to taste
- Stir in the prepared tamarind extract juice and salt to taste. Bring to a boil, simmer for a few minutes and switch off.
- Serve hot with rice. Refrigerate any leftover covered.
Nutrition
Calories: 304.3kcal | Carbohydrates: 47.88g | Protein: 12.35g | Fat: 7.9g
