Potato Chana Masala - cooking recipe

Ingredients

1 tablespoon canola oil
1 1/2 teaspoons each suraj coriander and cumin seeds
1/2 teaspoon each salt and turmeric
2 large onions, chopped
3 garlic cloves, minced
1 jalapeno, finely diced
1 large sweet potato, cut in 1/2-inch cubes
1 medium potato, cut into 1/2 inch cubes
1 (540 ml) can suraj chickpeas, drained and rinsed
2 large tomatoes, chopped (about 3 cups/750 mL)
1/2 cup chopped fresh coriander
1 tablespoon fresh lemon juice

Preparation

Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring.
Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL) water if pan is too dry, or until softened.
Stir in garlic and jalapeno; cook, stirring, for 3 minutes.
Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender.
Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover.
Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice.