Easy Chickpea & Potato Masala

I love Indian food. But for some reason I always assumed it was just too complicated to make at home. Indian is only available when I dine out or when I convince my Indian friends to cook for me, right?

I’ve never been so happy to be wrong.

Thanks to Budget Bytes (aka the best resource ever for cheap, easy and tasty meals) I made a healthy, simple Indian dish on Wednesday night – for cheap.

Ladies and gents, may I have a round of applause for Easy Chickpea & Potato Masala (via Budget Bytes!)


Serves: 4

Time: 35 minutes (10 minutes prep time, 25 minutes cook time)


  • 1 pound russet potatoes
  • 2 tablespoons olive oil
  • 1 medium-sized yellow onion
  • 2 cloves garlic
  • 2 tablespoons fresh grated ginger
  • 1 tablespoon garam masala
  • 28 ounce can crushed tomatoes
  • 2 tablespoons tomato paste (it’s so hard to use a whole can – to learn how to freeze it and save it for later, read this Budget Bytes post!)
  • 1/2 teaspoon salt
  • 15 ounce can chickpeas
  • 6 ounces plain yogurt (I used Greek)
  • 4 cups cooked brown rice


  • Large pot
  • Strainer
  • Grater
  • Rice cooker (optional)


  • Peel the potato and cut it into one-inch cubes. Place the cubes in the pot, add enough water to cover the potatoes by one inch, and bring the pot to a boil over high heat. Boil the potatoes for 5-7 minutes, or until they can easily be pierced with a fork. Drain the potatoes with the strainer and set them aside.
  • Dice the onion, mince the garlic, and peel and grate the ginger using the grater. Add the olive oil, onion, garlic and ginger to the pot and sauté over medium heat until the onions are soft and transparent (3-5 minutes).
  • Add the garam masala to the pot and continue to sauté for about a minute more to toast the spices. It’s okay if the spices begin to stick to the surface of the skillet slightly, but be sure not to let them burn.
  • Add the crushed tomatoes and tomato paste to the pot. Stir to dissolve the tomato paste into the crushed tomatoes and to dissolve the spices off the bottom of the skillet. Allow the sauce to heat through (about 5 minutes). Taste the sauce and add salt as needed (I added ½ tsp salt).
  • Drain the chickpeas, then add them to the pot along with the cooked potatoes. Stir everything to coat in the hot sauce, then heat through. Spoon the masala over cooked rice and top with a dollop of plain yogurt.
  • Enjoy your easy, affordable Indian meal!


Do you have any simple recipes for meals you used to think were too complicated to make at home?


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