Bombay Potatoes and Chickpeas

with Seedy Green Beans and Chapatis
In this recipe you'll simmer potatoes in mildly spiced tomatoes and serve them with chapatis.
332 Reviews
Cals 861 · Prot 33 · Carbs 120 · Fat 30
Vegan
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30 min
Bombay Potatoes and Chickpeas with Seedy Green Beans and Chapatis
In this recipe you'll simmer potatoes in mildly spiced tomatoes and serve them with chapatis.
332 Reviews
Cals 861 · Prot 33 · Carbs 120 · Fat 30
Vegan
Try Hello Chef Now
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Ingredients
Number of People:
Potatoes
Potatoes
600 Grams
Red onion
1 Piece
Tomatoes
1 Piece
Chickpeas
260 Grams
Vegetable oil
1 Tbsp
Ginger garlic paste
15 Grams
Cumin seeds
2 Grams
Turmeric powder
2 Grams
Coriander powder
2 Grams
Vegetable stock cube
1 Piece
Garam masala
5 Grams
Tomato paste
30 Grams
Brown sugar
5 Grams
Chilli powder
2 Grams
Fresh coriander
15 Grams
Beans
Green beans
250 Grams
Curry leaves
6 Grams
Cashew nuts 2*
40 Grams
Salted vegan butter
20 Grams
Water
35 ML
Nigella seeds
10 Grams
Sesame seeds 3*
10 Grams
Salt
0.5 Tsp
Chapati 10*11*
4 Piece

Allergens

*2 Tree Nuts, *3 Sesame Seeds, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil potatoes

1 Boil potatoes

Peel and chop the potatoes into bite-size cubes. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 15 min or until soft. Once soft, drain and leave them to steam dry in a colander (reserve the pot, no need to wash it).
Tip! Add the potatoes to cold water and bring to a boil from there. It'll take longer, but the potatoes will cook more evenly.
Prep

2 Prep

Meanwhile, peel and finely chop the onion. Finely chop the tomatoes. Drain the chickpeas. Trim the green beans. Pick the curry leaves. Finely chop the cashew nuts.
Fry

3 Fry

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with pinch of salt. Fry for 5 min. Add the ginger-garlic paste, cumin seeds, turmeric, coriander powder, stock cube and garam masala. Fry for 2 min. Add the tomato paste, tomatoes, brown sugar and chickpeas. Cook for 5-8 min.
Cook green beans

4 Cook green beans

Meanwhile, return the empty pot to a medium-high heat with the butter and measured water. Once boiling, add the green beans and curry leaves. Cover and cook for 2 min. Add the nigella seeds, sesame seeds, chopped cashew nuts and a generous pinch of salt. Cover with a lid and cook for 5 min.
Toss potatoes

5 Toss potatoes

Add the cooked potatoes to the spiced tomatoes with a pinch of chilli powder (spicy!). Cook for 2 min. Microwave the chapatis for 30 sec until hot.
Serve

6 Serve

Tear the fresh coriander over the Bombay potatoes and serve the beans and chapatis alongside.
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