Authentic indian curry recipe - PLEASE

i LOVE curries!! please can i have an authentic indian curry recipe. they one that has chickpeas and diced up potatoes in it. i want to make curries - proper ones - please can anyone help??

Here's a chick pea curry - you could add some diced potatoes after you have browned the onions.

Chick Pea Curry
Feeds 4. 



2-3 tablespoons ghee or butter
2 cloves 
2 green cardamon seeds 
2 pieces of cinnamon 
1 medium onion (finely chopped) 
1 inch of ginger (peeled and finely chopped) 
3-4 cloves of garlic (finely chopped) 
½ teaspoon turmeric 
1 teaspoon coriander powder 
¼ teaspoon cumin powder 
½ teaspoon garam masala 
½-1 teaspoon extra hot chilli powder 
1 x 400g tin chopped tomatoes 
250g chick peas, soaked and cooked (or 2 x 400g tins chick peas, drained) 
1 x tablespoon chopped fresh coriander (optional) 



Heat ghee in pan, adding cloves, cardamon and cinnamon. Wait until they start to make a popping noise. 
Add onion, ginger and garlic and fry them until they turn brown. (It is important you wait until they are brown - it makes a huge difference to the taste of the curry.) 
Add turmeric, coriander powder, cumin, garam masala and chilli and cook for a couple of minutes, stirring to avoid sticking. (You can add a bit more oil if it starts to stick.) 
Add tomatoes and cook until they reduce. 
Add chick peas and cook for about 10 minutes until the oil separates out a bit. 
Add chopped coriander. 
Serve with rice

Here's another one.Substitute potato for the pumpkin.

Chickpeas with pumpkin, lemongrass and coriander


200g chickpeas soaked & cooked
medium-sized onions
 2 tbsp groundnut oil (plus a little later) 
4 cloves of garlic, thinly sliced 
a thumb-sized piece of ginger
 3 large stalks of lemongrass
 2 tsp ground coriander
 2 tsp ground turmeric
t he ground seeds of 6 cardamoms 
2 hot, red chillies
 500g peeled and seeded pumpkin (about 1kg unprepared weight)
 250ml vegetable stock
 400ml coconut milk
 1 tbsp yellow mustard seeds 
a large handful of coriander leaves

 
2 limes, halved



Peel the onions and chop them quite finely. Pour the oil into a deep
casserole and add the onions, letting them cook over a moderate heat till
soft and translucent. Meanwhile, peel the garlic and the ginger, remove
any tough leaves from the lemongrass, then make all three into a rough
paste in a food processor. Stir into the softened onion and continue to
cook. Add the ground coriander and turmeric, then peel and lightly crush
the cardamoms.

Add them, together with the fresh chillies, seeded and finely chopped.
Keep the heat fairly low and on no account allow ingredients to brown.

Chop the pumpkin into 2cm chunks, then add to the pan, along with cooked chickpeas and the stock. Bring to the boil, then turn down to a simmer and continue to cook at a gentle bubble till the pumpkin is tender. Stop as soon as the flesh is yielding to the point of a knife - you don't want it to collapse.

Stir in the coconut milk and continue to simmer. Put a splash of oil into
a nonstick pan and tip in the yellow mustard seeds. As soon as they start
 to pop add them to the pumpkin, together with the leaves of coriander.
Serve withrice and the limes, halved, ready to squeeze over at the 
last minute.

THANKS HEAPS!!!! will definitely try it!!

This is my favourite chickpea! Now if you can find me a dry potatoe and pea curry (i'll know it's right when I read it - I will be very grateful).

http://www.bbc.co.uk/food/recipes/chickpeacurry_2213

This is a great recipe, and I suppose you could add chick peas & potatoes instead of the Koftas.

Mali Kofta from chef in you
For the Koftas
1/2 cup Paneer Grated
About 1-1/2 cups of mixed boiled vegetables(peas,cauliflower,be-
-
ans,carrots,potatoes)
2 tbsp bread crumbs
1 tbsp milk powder
1 tsp chilli powder ( or as per taste)
pinch of turmeric
salt to taste and few sprigs of cilantro to garnish

For the gravy
2-3 tbsp coconut,grated
2-3 red chillies(as per taste)
2 tsp corainder seeds
1 tsp cumin
1 tbsp chiroli nuts (I just throw in a few cashew nuts)
2 tsp Khus khus (Poppy seeds)
3-4 cashews
few sprigs of cilantro
1 tsp fennel seeds
1 tsp ginger-garlic paste
1 onion, chopped
3-4 cups of Tomatoes,chopped.
1 cup milk
1/4 cup cream

1 tsp garam masala
1/2 tsp Kasuri Methi ( dried fenugreek leaves)
2 tsp sugar
Method

For the Gravy

1.In a pan in little ghee, saute onions, ginger-garlic paste along with tomatoes and salt until soft. Set aside to cool.

Now grind the first 9 ingredients together.

In the same pan, in a tsp of ghee, saute this ground mixture until the raw smell leaves.
Process the cooled tomato-onion mixture until smooth.
Add this mixture to the ground paste and let it simmer for 10 min.Add the milk, sugar and cream and simmer some more for another 10min.

For the Koftas

1.Add all the ingredients together, and mash it well.
2.Make small balls out of it
3.Deep fry these balls and set aside.
Assembling.

1.Just about 20 min before serving, drop the Koftas inside the gravy, add kasuri methi and let it absorb the gravy. Garnish with cilantro and serve hot with cream (optional).Ta-Da – Done! Now you have a scrumptious Malai kofta all ready for feasting!

I like a site called http://www.showmethecurry.com where a couple of delightful ladies demonstrate how to cook curries.

I have a recipe from my indian cooking class for the peas and potatoes, it is delicious and I will post it for you as soon as I get up. Sorry.

Google Cooking with Kurma and you will find some amazing recipes for curries (all vegetarian) which I am not, but they are delicious!