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Easy Punjabi- Style Chickpea And Potatoes

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Ingredients

Adjust Servings:
1 (16 ounce) can diced new potatoes
1 (16 ounce) can chickpeas
1/4 cup canola oil
2 tablespoons garam masala (sometimes i like to up it to 2.5 tbsp)
1 tablespoon curry powder (as hot as you'd like i like it hot)
1 1/2 teaspoons coriander
1 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Nutritional information

701.1
Calories
276 g
Calories From Fat
30.8 g
Total Fat
2.4 g
Saturated Fat
0 mg
Cholesterol
1567.6 mg
Sodium
93.5 g
Carbs
16.3 g
Dietary Fiber
1.9 g
Sugars
16.5 g
Protein
538g
Serving Size

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Easy Punjabi- Style Chickpea And Potatoes

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    Cuisine:

    Yum! Enjoyed this with some Harissa Salmon tonight. used fresh new potatoes which I cut into chunks, left the skin on and boiled in salt water until tender before starting the recipe. While I can't say that I've ever had this particular dish before, I could totally see it being on an Indian buffet. The flavor was great. Didn't use a hot curry, as we like our Indian food full of flavor and spice, but not heat. I eyeballed the spices and probably went a little lighter than the amounts stated. Again, yum. Now I'm craving Indian buffet.

    • 35 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Easy Punjabi-Style Chickpea and Potatoes,I came up with this when I was in the mood for spicy potatoes, and immediately thought of my favorite side dish at the Jackson Diner buffet. This is a great sidedish but I also like it as a main meal too, with some rice or naan. Green peas would work in this recipe too, either as a third main ingredient or to replace the chickpeas, but I love the richness of the chickpeas and couldn’t get over not only how close it was to Indian restaurant quality, but also how simple and quick it was to make! By accident better yet! You’ll find it hard to believe it’s homemade and from canned food better yet. The taste is very hot and spicy, and what I love the most is the way the kick sneaks up on you after a minute! 🙂 Important note– I created this dish by accident so I just ballparked the spices before tweaking measurements. This yields about 4 cups (I’d have about a 2-cup serving with one more leftover for the next day), so if you’re planning on a potluck, larger amount to cook for your family, OAWC/OAMC, etc. you might want to use the multiplier on here to figure out the correct proportions for the ingredients.,Yum! Enjoyed this with some Harissa Salmon tonight. used fresh new potatoes which I cut into chunks, left the skin on and boiled in salt water until tender before starting the recipe. While I can’t say that I’ve ever had this particular dish before, I could totally see it being on an Indian buffet. The flavor was great. Didn’t use a hot curry, as we like our Indian food full of flavor and spice, but not heat. I eyeballed the spices and probably went a little lighter than the amounts stated. Again, yum. Now I’m craving Indian buffet.,I


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    Steps

    1
    Done

    Rinse and Drain the Chickpeas and Potatoes Thoroughly.

    2
    Done

    in a Saucepan, Mix Them Together With the Canola Oil So All the Pieces Are Thoroughly Coated. I Listed 1/4 Cup to Start With-- but Add More If There's not Enough to Coat the Food.

    3
    Done

    Add All the Seasonings Listed, Then Mix Together Until Thoroughly Blended.

    4
    Done

    Turn on High Heat Until Oil Starts Bubbling.

    5
    Done

    Lower the Heat to Medium-Low, Cover, and Let Simmer For 10 Minutes, Stir It Occasionally to Make Sure Pieces Don't Get Stuck to the Bottom of the Pot.

    6
    Done

    Remove from the Heat Element and Let Sit on a Trivet For 5 Minutes Still Covered.

    7
    Done

    Uncover and Enjoy! It's Like Eating Samosa Filling! Great With Naan, a Good Curry, or as a Wonderful Side Dish/Accompaniment to Prantha, Bhajia, Rice and Dal, Curried Vegetables, or Mash It Up a Bit to Use For Samosa and Masala Dosa Filling.

    Avatar Of Jesse Johnston

    Jesse Johnston

    Pasta perfectionist known for her handmade noodles and flavorful sauces.

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