I had this dish at a charity Bhangra night for my physio’s charity. I liked it so much I made a donation to the charity to get the recipe. The first time I made it I think I overdid it with the chilli and it nearly blew my head off so I cooled it down a bit with a pinch of sugar and some fat free natural yoghurt which helped a bit.
Charity Facebook Page :-
INGREDIENTS
1 tin of chickpeas
1 tin of tomatoes
curry powder
garam masala
3 to 4 cloves of garlic or 1 tbsp of garlic purée
ginger finely chopped or pureed (thumb sized piece or 1 tbsp of purée)
1 medium onion finely chopped
1 to 2 finely chopped green chillies or to taste
olive or vegetable oil
cumin seeds
1 large potato chopped into medium-sized pieces
fat-free yoghurt (optional)
METHOD
In a saucepan put the chopped potatoes in water and parboil.
In a saucepan but a bit of oil. Once added the oil add in some cumin seeds (heaped tsp) and let them fry slightly before adding the onions (do not let them burn). Add half a tsp of salt.
Fry the onions until golden brown. Now add the garlic and ginger and let them fry slightly for about a minute then add the chillies and let that cook for a minute or so.
Add 1 tsp of curry powder and garam masala. Let that cook for a minute or so and then add a tin of tomatoes.
Add in the parboiled potatoes and 3 balls of frozen spinach or a packet of fresh. Add some boiling water to make a runny it sauce (2 to 3 cups).
Cover and allow the sauce to simmer until slightly bubbling and stir occasionally.
Drain the chickpeas and add into the sauce.
Cook the chickpeas and potatoes in the sauce until the potatoes are softened.
Season to taste and if too spicy add 1 tbsp or 2 of fat-free yoghurt and a pinch of sugar/sweetener.
Serve with rice or chapatis, the choice is yours.
Wheelie Tasty Recipes 