Indian Home-style Curry with Potatoes and Chickpeas

Indian Home-style Curry with Potatoes and Chickpeas

This is a curry eaten regularly at an Indian household. An everyday curry has a healthy and heartwarming taste, with its mild and gentle flavor.

Ingredients: 2 large servings

2 cloves
about thumb size
1 large
1 large
1 to 2 tablespoons
Cumin seeds
1 teaspoon
Cinnamon powder
1/2 teaspoon
Turmeric powder
1 teaspoon
Cayenne pepper (only if you lke hot and spicy)
1/4 to 1/2 teaspoon
Coriander powder
1 tablespoon
1/2 teaspoon
about 300 g
1 teaspoon
Chickpeas (soaked in water or canned) *I recommend using canned soy beans too.
240 g
500 ml
Lemon juice
1 tablespoon
Cilantro leaves
1 handful


1. Finely chop the onion, garlic, and ginger. Chop the tomato in a food processor. Cut the potato into bite-size pieces.
2. Heat oil in a frying pan. Once heated, saute the cumin seeds until about the popping sound stops, while being careful not to let them burn.
3. Saute the garlic and ginger well.
4. Add 1/2 teaspoon of cinnamon if you'd like. The taste won't be that noticeable in the curry, but it's good for your stomach so I do recommend it.
5. Mix in the turmeric powder to make sure it blends well with the garlic and ginger.
6. Add the onions and saute until translucent.
7. Mix in the coriander powder and cayenne powder and let them blend well with the onions.
8. Add salt, sugar, and tomatoes, and saute until about the tomatoes' color and shape disappears. It'll turn into a paste.
9. Like this.
10. Also, mix in the chickpeas and potatoes.
11. Once well mixed, add water.
12. Cover and simmer over low heat until the potatoes are cooked.
13. Check every once in a while and mix occasionally to prevent it from burning.
14. While waiting for the curry to finish, cut the coriander leaves.
15. Once a skewer can be inserted at ease into the potatoes, mix well, check the saltiness, and it's done. Please east after squeezing out some lemon juice to garnish.
16. Eat as soon as possible. Indian curry doesn't need to be rested overnight like Japanese curry, but the flavors do mellow out after resting it for an hour or so.

Story Behind this Recipe

This is a curry made regularly at my home in India, and so I recreated that home-style flavor. An everyday curry is modest in its spiciness. I made this to celebrate my one year anniversary of joining Cookpad late last March, bringing myself back to the initial humbleness of introducing a home-style curry. :)