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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is the most delicious Indian dish I have made at home yet. This is basically the vegetarian version of butter chicken, only even better. It's so flavorful, very simple, and tastes surprisingly authentic. It's great served over rice. Ingredients:
4 medium potatoes, cubed |
2 tablespoons canola oil |
1 medium yellow onion, diced |
1 teaspoon minced garlic |
2 teaspoons curry powder |
2 teaspoons garam masala |
1 teaspoon ground ginger |
1 teaspoon cumin |
1 teaspoon salt |
1 (10 3/4 ounce) can condensed tomato soup |
1/2 cup cream or 1/2 cup milk |
1 (12 ounce) can chickpeas, rinsed and drained |
Directions:
1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
2. Warm oil in a skillet over medium heat.
3. Stir in onion and garlic, and cook until the onions are soft and translucent.
4. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring.
5. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
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