Easy Punjabi Style Chickpea and Potatoes
Bring the authentic flavors of North India to your table with this Easy Punjabi Style Chickpea and Potatoes recipe—a hearty vegetarian curry that's both simple to prepare and deeply satisfying. Featuring tender chickpeas and perfectly simmered potatoes bathed in a rich, spiced tomato-onion gravy, this dish is infused with classic Punjabi spices like cumin, turmeric, and garam masala for a bold and vibrant taste. Ready in just 45 minutes, this one-pot wonder is perfect for weeknight dinners or meal prep, offering a wholesome, protein-packed option that pairs beautifully with warm naan or fluffy basmati rice. Plus, it’s garnished with fresh cilantro for a bright, aromatic finish. Whether you're new to Indian cooking or a seasoned pro, this comforting dish is a must-try!
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Recipe Information
Ingredients
- 2 cups Chickpeas (canned or cooked)
- 2 medium Potatoes
- 1 medium Onion
- 2 medium Tomatoes
- 3 Garlic cloves
- 1 inch piece Ginger
- 1 Green chili (optional)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 cups Water
- 2 tablespoons Fresh cilantro leaves
Instructions
Peel and dice the potatoes into bite-sized cubes. Finely chop the onion, garlic, and ginger. Dice the tomatoes. Optionally, finely chop the green chili if using.
Heat the vegetable oil in a large pan or skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the garlic, ginger, and green chili. Cook for 1-2 minutes until fragrant.
Add the diced tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the mixture forms a thick paste, about 5 minutes.
Add the diced potatoes to the pan and stir to coat them with the spice mixture. Cook for 2-3 minutes.
Pour in the water and bring to a simmer. Cover the pan and let the potatoes cook for 10-12 minutes, stirring occasionally, until they are tender.
Add the cooked or canned chickpeas (drained and rinsed if canned) to the pan. Stir well and simmer for another 5 minutes, allowing the flavors to meld together.
Sprinkle the garam masala over the curry and mix well. Adjust the salt to taste.
Turn off the heat and garnish with fresh chopped cilantro leaves before serving.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4371 mg | 190% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 42.1 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 465 mg | 36% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4873 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
