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.

4Sprinkle salt, red chili powder (1 tsp), coriander powder (1 tsp), turmeric powder (½ tsp), and garam masala (1 tsp) over the potatoes (3 medium). Mix well to coat the potatoes (3 medium) evenly with the spices.

5Pour in 2 cups of water and bring to a simmer. Cover and cook until the potatoes (3 medium) are fully cooked and the curry thickens, stirring occasionally.

6In a separate bowl, mix besan with water to form a smooth paste, ensuring there are no lumps.

7Slowly pour the besan paste into the curry, stirring continuously to avoid lumps. Cook for another 5-7 minutes until the besan is cooked through and the curry thickens further.

8Add sliced green chili (1) and cook for an additional 2 minutes.

9Garnish with fresh coriander leaves and serve hot with rice or roti.