Chana Batata, Chickpea and Potato Masala
This hearty one-pot chickpea and potato curry couldn't be easier to make. Simply add the ingredients to a pot and leave the stove to work its magic.
Introduction
Chana batata is a popular and comforting vegetarian starter. Chickpeas and diced potatoes are simmered in a rich and savoury tomato-based gravy. This dish is perfect for parties and get-togethers.
Ingredients
| 1 tsp | mustard seeds |
| 2 tbsp | oil |
| 8–9 | curry leaves |
| 300g | tomato passata |
| 1 tsp | garlic paste |
| 1½ teaspoons | chilli powder |
| ½ tsp | ground turmeric |
| 1 tsp | hot paprika |
| 1 tsp | ground cumin |
| 1 tsp | ground coriander |
| 3 tbsp | tamarind sauce |
| 3 tbsp | chilli sauce |
| 2 tbsp | jaggery or granulated sugar |
| 200g tin of | sweetcorn, drained |
| 400g tin of | kala chana (brown chickpeas), drained |
| 400g tin of | chickpeas, drained |
| 300g | tinned baby potatoes, drained and halved |
| 240ml | water salt, to taste |
| 5g | fresh coriander, finely chopped, to garnish |
| 1 | red onion, finely diced, to garnish |
Method
Heat a large pot on a medium heat. Add the mustard seeds and cover with a lid. Once they start to pop, pour in the oil and add the curry leaves, passata and garlic paste. Cook the garlic for 1 minute, until fragrant.
Add the spices and cook for 3–4 minutes until the tomato passata reduces and the spices are well incorporated. Add the tamarind sauce for tangyness, chilli sauce for extra kick and jaggery or sugar for sweetness. Mix everything well, then add the sweetcorn, chickpeas and and potatoes and stir to combine.
Pour in the water, cover with a lid and cook on a low heat for 20 minutes, or until the sauce thickens sightly. Serve in individual bowls, garnished with coriander and red onions.
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