Ingredients:

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric powder
  • ¼ teaspoon cayenne pepper (optional)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 pound potatoes, peeled and diced
  • 1 cup vegetable broth
  • 1 teaspoon garam masala
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)
  • Plain yogurt or cream (optional)

Instructions:

  1. Heat oil in a large pot. Add onion and sauté until softened. Add garlic and ginger, sautéing until fragrant.
  2. Stir in cumin, coriander, turmeric, and cayenne pepper (if using). Cook for about 30 seconds, until fragrant.
  3. Pour in diced tomatoes, chickpeas, potatoes, and vegetable broth. Season with salt and pepper.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are tender.
  5. Stir in garam masala. Taste and adjust seasoning as needed. Garnish with cilantro and yogurt (if using). Serve hot.