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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Potato(peeled, cleaned and cubed ) - 2 nos
- Chickpeas(soaked overnight) - 50 g
- Chilly powder - 1 tsp
- Green chilly(slit) - 1 no
- Turmeric powder(A pinch) -
- Dry red chillies(Vattal mulaku) - 4 nos
- Curry leaves - 2 springs
- Coconut(grated) - 2 tbsp
- Cumin seeds(A pinch, Jeerakam) -
- Mustard seeds - 1/2 tsp
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing potato chickpeas curry, put the potato, turmeric powder, salt, chickpeas, green chilly and chilly powder in a pressure cooker. Allow it to cook for 2 whistles.
- Grind it along with coconut and cumin. Make it into a fine paste and add it to the pressure cooked chickpeas. Allow it to boil well.
- Heat oil in a pan and splutter mustard seeds.
- Add in curry leaves and dry red chillies to it. Add it to the curry and remove it from the flame.
- Potato chickpeas curry is ready. Serve hot with chapatti.
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