Easy Punjabi-Style Chickpea And Potatoes - cooking recipe

Ingredients

1 (16 ounce) can diced new potatoes
1 (16 ounce) can chickpeas
1/4 cup canola oil
2 tablespoons garam masala (sometimes I like to up it to 2.5 tbsp)
1 tablespoon curry powder (as hot as you'd like, I like it hot)
1 1/2 teaspoons coriander
1 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Preparation

Rinse and drain the chickpeas and potatoes thoroughly.
In a saucepan, mix them together with the canola oil so all the pieces are thoroughly coated. I listed 1/4 cup to start with-- but add more if there's not enough to coat the food.
Add all the seasonings listed, then mix together until thoroughly blended.
Turn on high heat until oil starts bubbling.
Lower the heat to medium-low, cover, and let simmer for 10 minutes, stir it occasionally to make sure pieces don't get stuck to the bottom of the pot.
Remove from the heat element and let sit on a trivet for 5 minutes still covered.
Uncover and enjoy! It's like eating samosa filling! Great with naan, a good curry, or as a wonderful side dish/accompaniment to prantha, bhajia, rice and dal, curried vegetables, or mash it up a bit to use for samosa and masala dosa filling.