Chana & Aloo Curry (Chick Peas and Potato Curry)

This dish is an adaptation of Chana Masala which I made earlier in this blog. However, this chick pea dish also includes potatoes and other veggies.

Chana & Aloo Curry
serves 4 to 6, Prep: 20 min., Cook: 25 min.

Ingredients:

• 1 medium potato, cubed
• 1 can of chick peas (garbanzo beans), drained
• 1 medium tomato, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 tsp. of garam masala (it's a blend of spices you can buy in the ethnic food aisle.)
• 2 garlic cloves, chopped
• 1 bay leaf
• 1 tsp of fresh grated ginger
• 1 tsp of tumeric
• 1/2 tsp. of corriander
• 1/4 cup of water or vegetable stock.
• 2 tsp of oil
• salt to taste
• 1 tsp of sugar 

 Ingredients:

1. In a large skillet or pot, add cubed potatoes and brown over medium heat with 1 tsp of oil. Add turmeric and 1/2 tsp of salt to potatoes.
2. Once potatoes are browned (about 7 mins.), add onions and saute with garlic, ginger and tomatoes.
3. Once the onions are translucent and the peppers and tomatoes. 
4. Add the chick peas and saute.
5. Add salt to taste, sugar, tumeric, corriander, bay leaf and garam masala and the 1/4 cup of stock or water. Let it come to a boil.
6. Let the stew simmer... until it is the how you want it. Some people like it a little soupy while others want it thicker.