Chickpea Curry (chole Masale)

INGREDIENTS

1 lb. canned chickpeas
1 large potato, cooked and cubed
1 tablespoon. oil
1 large onion, pureed
1 large tomato, pureed
1 teaspoon. ginger paste
1 teaspoon. garlic paste
½ teaspoon. each cumin, coriander, turmeric and
chilli powders.
1 teaspoon. salt or to taste
Cilantro/coriander leaves

METHOD

Heat oil in a non.stick frying pan (or
skillet) and fry the
onion and tomato, ginger and garlic pastes,
cumin,
coriander, turmeric and chilli powders
together for a
couple of minutes. Add the potatoes and
chickpeas and
½ cup of lukewarm water and cook until
done.
Garnish with cilantro/coriander leaves.

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