Ingredients
-
1
-
1 1/2
-
1/2
-
2
-
3
-
1
-
1
-
1
-
1
-
2
-
-
-
-
-
Directions
Potato Chana Masala,Baked potatoes night after night can suck the life out of any dinner creation. Step outside your comfort zone and use these spuds to make a dish inspired by the cuisine of India.,Baked potatoes night after night can suck the life out of any dinner creation. Step outside your comfort zone and use these spuds to make a dish inspired by the cuisine of India.
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Steps
|
1
Done
|
Heat Oil in Saucepan Over Medium-High Heat; Cook Coriander, Cumin, Salt and Turmeric For 30 Seconds, Stirring. |
|
2
Done
|
Stir in Onions; Cook For 7 to 9 Minutes, Stirring Occasionally and Adding Up to 1/2 Cup (125 M L) Water If Pan Is Too Dry, or Until Softened. |
|
3
Done
|
Stir in Garlic and Jalapeo; Cook, Stirring, For 3 Minutes. |
|
4
Done
|
Stir in Sweet and Regular Potatoes; Cook For 8 Minutes, Stirring Occasionally, or Until Potatoes Are Slightly Tender. |
|
5
Done
|
Stir in Chickpeas, Tomatoes and a Little Water If Mixture Is Too Thick. Reduce Heat to Low and Cover. |
|
6
Done
|
Simmer For 8 to 10 Minutes or Until Vegetables Are Tender. Remove from Heat; Stir in Coriander and Lemon Juice. Serve With Rice. |
