Chickpea Curry With Potatoes – Kadala Curry With Potatoes (urulaikizhangu kadala curry) Without Coconut – Easy Potato Chickpea Curry Recipe In Pressure Cooker – How To Make Potato Chickpea Curry For Rice, Chapathi, Puttu, Dosa
This chickpea curry with potatoes is a very easy and yummy chickpea curry which can be enjoyed as a side dish with rice for lunch or dinner or you can enjoy it as a side dish with dosa, chapathi, puttu, appam or any bread or sandwich if you like.
This chickpea curry is made even more delicious with the addition of potatoes along with onions and tomatoes and also ginger and garlic and a lot of spices to add flavor.
Chickpea curry is known as kadala curry in South India, Kerala where kadala means chickpeas and a lot of curry dishes in Kerala is made using coconut or coconut milk. You can see Kerala style kadala curry (chickpea curry) with coconut here. However this is a recipe for kadala curry with out coconut (or coconut milk) and the gravy is thick and flavorful even without the addition of coconut and it so delicious too.
The gravy is thickened by the addition of potatoes, as the potatoes naturally thickens the gravies and the spices add so much flavors to make this a very delicious but easy to make chickpea curry. Feel free to adjust the spices based on your preferences.
So here is how you can make this easy chickpea curry with potatoes following this easy potato chickpea curry recipe.
- dried chickpeas 2 cups
- onion 1
- tomatoes 3
- potatoes 3 large sized
- water 5 cups
- salt as needed
- coconut oil 2 tablespoons
- extra coconut oil 1 tablespoon
- mustard seeds 1 teaspoon
- curry leaves a few
- dry red chilies 4 to 5
- turmeric powder 1 teaspoon
- red chili powder 1/2 teaspoon
- coriander powder 2 tablespoon
- garam masala powder 2 teaspoons
- black peppercorns a few
- ginger crushed 1 tablespoon
- garlic 2 to 3 cloves crushed
- Wash the dry chickpeas and soak in enough water for at least 5 to 6 hours or overnight for best results.
- Once the chickpeas is soaked in water for few hours or overnight, discard the water used for soaking and rinse the chickpeas again in fresh water. Keep the soaked and washed chickpeas aside.
- Peel and chop the onions finely, keep aside separately from the chickpeas.
- Chop the tomatoes in small pieces, keep aside with the onions.
- Thoroughly wash the potatoes and peel the skin of the potatoes, using a good quality potato peeler will make this job easy. Keep the potatoes aside separately from the tomatoes and onions.
- Heat 2 tablespoons of oil in pressure cooker, add the mustard seeds.
- When the mustard seeds splutter, add the dry red chilies and fresh curry leaves, fry for a few seconds.
- Add the chopped onions and tomatoes, saute for about 2 minutes.
- Add the potatoes and chickpeas, mix everything well.
- Add the salt, ginger and garlic, stir well and saute for another 2 to 3 minutes.
- Add all the remaining spices to the pressure cooker, mix well and saute for another 1 more minute.
- Add the water and mix well, close the pressure cooker with the lid and safety valve and cook for about 5 to 6 whistles or for about 12 to 14 minutes in medium heat so the chickpeas will get completely cooked and soft.
- After 12 to 14 minutes of cooking, switch off the pressure cooker and wait for the pressure cooker to cool down.
- Once the pressure cooker is cooled down, open the cooker and see if the chickpeas is cooked enough and soft.
- Mix well the contents and you may heat the contents in medium heat for another 2 more minutes which will really help with thickening the gravy more. If you think gravy is less, you may add a bit more water and heat for a minute.
- Add the extra one tablespoon of oil to the pressure cooker and mix everything well.
- Keep the pressure cooker closed for few minutes or until serving, which will make the gravy more thick and delicious!
- Serve the hot potato chickpea curry with rice, puttu, chapathi, dosa or any bread or dish you wish to serve it with!
Hope you found this post on chickpea curry with potatoes helpful in making easy and delicious potato chickpea curry for breakfast, lunch or dinner!