Equipment
Ingredients
Aromatics and Spices
- 30 ml vegetable oil
- 3 g cumin seeds, whole
- 150 g yellow onion, diced small
- 15 g garlic, minced
- 15 g ginger, peeled and minced
- 4 g ground turmeric
- 5 g ground coriander
- 2 g kashmiri chili powder
Curry Base
- 400 g waxy potatoes, peeled and diced into 2cm cubes
- 240 g canned chickpeas, rinsed and drained
- 400 g canned crushed tomatoes
- 200 ml vegetable broth
- 5 g kosher salt
Finishing Touches
- 4 g garam masala
- 15 ml lemon juice, freshly squeezed
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Heat the vegetable oil in a large pot over medium heat. Once the oil is shimmering, add the cumin seeds. Let them toast until they sizzle and become highly fragrant, which should take about 30 seconds.
Add the diced yellow onion to the pot and cook, stirring occasionally with a wooden spoon, until softened and turning golden brown along the edges, about 6 to 8 minutes. Add the minced garlic and ginger, cooking for 1 additional minute until fragrant.
Reduce the heat to medium-low. Add the ground turmeric, ground coriander, and kashmiri chili powder. Stir constantly for 30 to 45 seconds to toast the spices in the residual oil without burning them.
Pour in the crushed tomatoes to deglaze the pot, scraping up any browned bits. Add the diced potatoes, drained chickpeas, vegetable broth, and kosher salt. Increase the heat to bring the curry to a gentle boil around 100°C/212°F. Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the potatoes offer no resistance when pierced with the tip of your chef's knife.
Remove the pot from the heat. Stir in the garam masala, fresh lemon juice, and chopped fresh cilantro. Let the curry rest uncovered for 5 minutes before serving so the flavors can integrate.
Chef's Notes
- Blooming whole and ground spices in hot fat is a critical technique known as tadka or tempering. It forces the essential oils out of the spices, ensuring the flavor permeates the entire curry rather than sitting on top.
- Adding garam masala at the very end of cooking, rather than at the beginning, preserves its delicate and highly volatile aromatic compounds which would otherwise boil away.
- Waxy potatoes like Yukon Gold or Charlotte are highly preferred here over floury baking varieties like Russets. Waxy potatoes hold their shape beautifully during an extended simmer, whereas floury potatoes will disintegrate into mush.
- For an even creamier, thicker gravy texture, use the back of your wooden spoon to lightly mash a handful of the chickpeas and potato cubes directly into the sauce just before adding the final garnishes.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen and meld further overnight.
Freezer: 3 months — Potatoes may change texture slightly and become softer upon freezing and thawing, but the flavor remains excellent.
Reheating: Reheat gently on the stovetop over medium heat or in the microwave. Add a splash of water or vegetable broth to loosen the gravy if it has thickened too much.
