Spicy Chickpea Flour Potato Curry

1Heat oil (2 tbsp) in a pan over medium heat.

2Add chopped onions and sauté until translucent.

3Add diced potatoes (3 medium) and cook until they start to soften, stirring occasionally.

4In a bowl, mix besan with water to form a smooth paste.

5Pour the besan paste into the pan and stir well to combine with the potatoes (3 medium).

6Add salt, red chili powder (1 tsp), coriander powder (1 tsp), turmeric powder (½ tsp), and garam masala (1 tsp). Mix everything thoroughly.

7Cover the pan and let the curry simmer for 10-15 minutes, stirring occasionally.

8Once the potatoes (3 medium) are cooked through and the curry thickens, garnish with sliced green chili (1).

9Serve hot with rice or roti.