• 4 small Potatoes
• 1 tablespoon vegetable or canola Oil
• 1 small onion, dIced
• 1 15.5 oz can chickpeas (do not drain)
• 3 tablespoons Tomato ketchup
• 1¼ Teaspoon Salt, adjust to taste
• 1 cup Water
• 1 Teaspoon Garam masala
• ¼ cup chopped cilantro, for garnish
• MASALA PASTE:
• 1 medium size green chili
• 1 small onion, chopped into chunks
• 1 medium size clove Garlic
• 1½ Teaspoon peeled grated Ginger
• ¼ Teaspoon crushed red pepper
• 1 Teaspoon Cumin seeds
• 1 Teaspoon Coriander seeds
• 1/8 Teaspoon turmeric
• 3 tablespoons Water

Boil the potatoes in a large pot filled with enough water to cover the potatoes.

Cook until tender, then peel and chop the potatoes.

Combine all the ingredients for the masala paste in a blender and grind to a fine paste. Set aside.

Heat oil in a large pan over medium heat. Add the diced onion and saute until lightly browned, about 5-6 minutes.

Add the masala paste and mix to combine. Saute for a few more minutes to cook the paste.

Add chickpeas (with liquid), ketchup, and salt. Mix and bring to a simmer.

Add water and keep at a simmer until chickpeas are tender, about 5 minutes.

Add peeled and chopped potatoes and garam masala.

Mix gently and simmer for a few more minutes until sauce thickens slightly, about 5 minutes.

Add cilantro and mix to combine.

by Pak101.com (few years ago!) / 1214 views