Indian-Inspired Butter Chickpeas & Potatoes

De Tasty · 35 min

Ingredientes

Preparación

1. Heat a large oven-safe pan with a lid over medium heat. Add the butter, then the onion, and cook, stirring occasionally, for 2 minutes until it begins to soften.
2. Stir in the garlic paste and ginger paste until incorporated.
3. Add the turmeric, cumin, garam masala, chili powder and salt. Toast the spices, stirring constantly, for 1 minute until a paste forms.
4. Stir in the tomato paste for 1 minute, then add 2 tablespoons of vegetable broth to loosen and stir 1 more minute.
5. Stir in the crushed tomatoes and bring to a simmer, about 2 minutes. Stir in the Greek yogurt.
6. Blend the sauce until smooth, either with an immersion blender in the pan or in a blender, then return it to the pan over medium heat if you used a standard blender.
7. Stir in the heavy cream and bring back to a simmer.
8. Add the potatoes and chickpeas and stir to coat. Pour in the remaining vegetable broth so the ingredients are just barely covered, and stir.
9. Reduce heat to medium-low, cover and simmer 20 minutes, until the potatoes are cooked through and tender.

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