Chickpea and potato curry with Bhatura bread

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From: Market Kitchen

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This recipe is classed as easy

Rating 3.45 / 5 (56 votes)

Prep time:
20 min, plus 2 hours rising time
Cook time:
45 min
Serves:
2

Use Ravinder Bhogal’s delicious deep-fried bread to scoop up the sauce of his easy vegetarian curry

Method

1. Using a mini-food processor or a mortar and pestle, grind the garlic, chillies and ginger into a paste.

2. Heat a little olive oil in a heavy-based saucepan and fry the onions and cumin seed until golden. Stir in the garlic paste and cinnamon and fry briefly until the spices become fragrant.

3. Add the tomato purée, tomatoes, turmeric, fenugreek and sugar, and season to taste with salt. Cook this mixture until the tomatoes have broken down and the sauce is reduced

4. Stir in the drained chickpeas and potatoes and pour over the water. Cover the dish and simmer until the potatoes are tender. Stir in the lime juice.

5. For the Bhatura bread: mix the flour and herbs in a bowl. Stir in the yogurt and the olive oil and begin to knead the mixture. Slowly add the milk, kneading until you have a soft, pliable dough.

6. Cover the bowl with a tea towel and set it aside in a warm place for at least 2 hours to rise.

7. Heat the sunflower oil in a wok for deep frying. While it is heating, roll the dough into the size of table tennis balls, flatten them out and then roll into circles just smaller than a saucer. Deep fry until puffy and golden.

8. To serve, top the curry with the freshly chopped coriander and serve with Bhatura bread.

Ingredients

  • 4 cloves garlic
  • 2 chillies
  • 5 cm piece ginger
  • olive oil, for frying
  • 1 large red onion, finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp ground cinnamon
  • 1 tbsp tomato purée
  • 220 g canned chopped tomatoes
  • 1/2 tsp turmeric
  • 1 tbsp chopped fenugreek leaves, optional (see Cook’s note below)
  • pinches sugar, or to taste
  • 440 g can chickpeas, drained
  • 1 large potato, cut into eighths
  • 600 ml water
  • 1/2 lime, juice only
  • chopped coriander, to serve

For the Bhatura bread

  • 300 g self-raising flour, sifted
  • 4 heaped tbsp chopped fenugreek leaves
  • 4 heaped tbsp chopped coriander
  • 100 ml plain yogurt
  • 30 ml olive oil
  • 100 ml warm milk
  • sunflower oil, for deep frying

Tips and suggestions

Ravinder says that the fenugreek isn’t essential here, but she loves the pungency and depth of flavour it adds to soups and stews. She buys a big bunch of it from the Indian grocer, chops it finely and stores in a freezer bag. It keeps for months and is a convenient herb to have on hand.

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Latest Comment

 

Did this again last night, realised why I made it again, its really flavoursome! Added half tsp of saffron powder as well for good measure and didn't actually have a can of toms so just added more puree and water... splendid!

Scottydog Scottydog  Posted 13 Jan 2012 7:53 AM
 

Very tasty and easy to make, had it with mash instead of bread... good for the sudden turn in the weather to cold!

Scottydog Scottydog  Posted 09 May 2010 8:59 PM
 

Going to try and double this recipe and do it for 4 people. Lets see how it goes

AnnieD51488 AnnieD51488  Posted 26 Jan 2010 6:43 PM
 

Kim88 Kim88 Posted 09 Aug 2009 11:27 AM
 

Great recipe, especially for students! I put together the following [link] for students and their parents to give lots of vegetarian indian recipes that dont take lots of time and money to prepare

I really hope it helps and I'd love to know what you think
Warm wishes
Deena

DeenaK73122 DeenaK73122 Posted 19 Jul 2009 7:20 PM
 

I followed the recipe, but used some chicken and also halved the amount of water used as I thought it was quite alot. Even halving the water, it was very watery and I was very disappointed withe texture of it and I think the water killed the lovely spices that are in this.

sarahlou29 sarahlou29 Posted 06 Jul 2009 10:20 AM
 

I dont like the texure of chickpeas, do you think butter beans would work.?

NEATS1 NEATS1 Posted 21 Apr 2008 10:55 AM