Sweet potatoes make a surprisingly delicious addition to a traditional Indian recipe for chana masala.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
515 Calories
Recipe Instructions
Step 1
Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
Step 2
Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
Step 3
Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
Step 4
Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.
Ingredients
1 tablespoon vegetable oil
1 teaspoon salt, or to taste
2 cloves garlic, minced
1 onion, diced
2 tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro
1 teaspoon curry powder
water as needed
1 teaspoon ground coriander
2 large sweet potatoes, peeled and diced
1 cup water, or more as needed
1 tablespoon ghee (clarified butter)
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
