2 tablespoons of oil
1 bay leaf
3 green cardamom pods
2 whole cloves
1 teaspoon of cumin seeds
1 large of onion finely chopped
1 inch of ginger finely chopped
1 can (14.5 oz) of diced tomatoes
1 teaspoon of coriander powder
1/2 teaspoon of tumeric powder
1/2 teaspoon of garam masala
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
1/4 teaspoon of cayenne pepper adjust to taste
3/4 teaspoon of salt or to taste
2 cans (15 oz) of chickpeas
1 large of potato cut into 1/2
1.5-2 cups of water
2 tablespoons of cilantro plus more to garnish
1/2 lime juiced
Heat oil in a Circulon 3 Qt. sauté pan on medium heat. Once the oil is hot, add the bay leaf, cardamom pods, cloves and cumin seeds. Saute for few seconds until the cumin seeds sizzle and the spices are fragrant.
Add the chopped onion, garlic and ginger and cook for 4-5 minutes until the onions turn light golden brown in color.
Then add in a can of diced tomatoes and stir well.
Add the spices- coriander powder, turmeric powder, garam masala, ground cumin, smoked paprika, cayenne pepper and stir. Also add the salt, mix well and let it all cook for 3-4 minutes.
Add in the chickpeas and cubed potatoes. Mix well until the chickpeas and the potatoes are coated with the masala.
Add 1 1/2 to 2 cups of water to the pan and stir.
Close the pan with its lid and let the curry cook on medium heat for around 12 to 15 minutes until the potatoes are cooked and the curry thickens up.
Once the curry is done, add in the cilantro and the lime juice and mix.
Serve Chana Aloo over rice for a comforting meal!