Curry Potatoes with Chick Peas - (Indian)

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Curry Potatoes with Chick Peas - (Indian)

 

2 lb. Potatoes, russet (peeled & sliced)

1 can Garbanzos (also called chick peas)

1 Onion (sliced)

6 cloves Garlic (minced)

3 Tbs. Curry (powder)

2 Tbs. Oil

2 Tbs. Cumin

Some Salt (to taste)

Some Green Onions (to taste, sliced)

Some Thyme (to taste)

Some Parsley (to taste)

Some Pimientoes (to taste)

 

 

1. Heat oil in sauce pan.

2. Saute the onion and garlic for 1 minute.

3. Mix the curry powder with a little water (enough to form a paste)

and add to onion and garlic, then cook for a few minutes.

4. Add Potatoes and stir to coat with curry. Then add salt, green

onions, thyme, parsley, pimiento, and continue to cook covered for a

few minutes until the potatoes are ready to stick to the pan.

5. Stir in enough water to cover the potatoes, lower heat, and cook

until potatoes are tender.

6. Add the garbanzos (chick peas) and cook with potatoes for a few

minutes.

7. Add cumin and remove from heat when the gravy is thick enough for

your likeness