Recipe by purplerose
"I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn't want that to go to waste, too. And it tasted good!"
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ghee (clarified butter)
1 (1 inch) piece
fresh ginger, peeled and chopped
water as needed
sweet potatoes, peeled and diced
1 (15 ounce) can
chickpeas (garbanzo beans), rinsed and drained
water, or more as needed
salt, or to taste
chopped fresh cilantro
I have made this recipe twice now, with and without the tomatoes. This is a very good side dish with Curry Stand Chicken Masala or just over rice on its own. Very easy. My guest loved it. Last night a added 1 seeded and chopped jalepeno pepper to kick it up. The pepper also added some color.
Fantastic! I followed this recipe exactly and it came out to a PERFECT consistency with plenty of flavors! I highly recommend this recipe paired with Tandoori Chicken II and a side of Indian Style Basmati Rice (both on the website). Thanks OP, this dish was welcomed very well by the family!
So disappointing! This sounded so tasty and it was completely void of flavor. I added the chili powder and basically it was just flavorless, but hot. I really wanted this to be good, but it wasn't.
Followed the recipe except only one large sweet potato and a cup of peas. Excellent and very healthy. I only used 1/2 Tbsp. Oil and no butter. Didn't miss the extra fat at all. Flavorful...a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato and Chickpea Masala
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 98
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