Thanks Arv. I had to zoom in to even see the potatoes. And I don’t think potatoes and tomatoes live particularly well with each other. So I’m with you on omitting. I will likely try something similar and sub chickpeas for the potatoes.
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Last year or so I’ve been doing this Pakistani Karahi Chicken a lot - it’s super fragrant and really tasty. It does require a good spice grinder, tho.
I’m no huge fan of soft bell peppers in cooking, and there’s a debate online if Karahi chicken should include it at all, but when done in this way, basically just super-quickly turned in the ghee so they remain crunchy, it’s very tasty. Same goes for onions - trick is to keep them ultra crunchy (so I do even less than the 2 mins they recommend) and just add them in just before serving.
I also love that it’s not too saucy and swimmy - I’m really into semi-dry curries recently.
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I think in the picture I included that was an example made with carrots. It might be hard to get browning with chickpeas. Many of the chana types of recipes are all a bit more soupy/stewy, I love those too.
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I made a green bean sabzi seasoned with kalonji seeds and coconut that went well with store bought but uncooked roti (semi available in my region). Again, this style doesn’t lend itself to big groups or restaurant cooking^, but is fine for a family. I find its better to make in a non stick pan, with a glass cover for the second half since ideally one has browned potatoes nestled with just right green beans. I finish it with fresh lemon, ready made fried onions, coconut shreds, and sprinkled garam masala.
Roti cooked on a non stick electric griddle with ghee, not as good browning as an iron tawa or Lodge skillet, but one can make more - twice as fast! Chef hydrated himself during preparation with a lackluster blanc Pessac.
^ I suppose if a restaurant is set up for wok or stir frying they could probably do this stuff well too. It might not work well if ‘to go’ is a lot of the tickets, since it would get soggy.
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