||A vegetarian dish prepared with chick-peas and potatoes in a thick spicy tomatoe sauce. Serve with chappati or nan or local tanoor bread.
½ cup chopped onion
1 large clove garlic
¾ tablespoon mixed Indian spices (Madras curry powder)
1 teaspoon fresh ginger and green chili, pounded together
3 tablespoons vegetable oil
2 cups boiled chick-peas or 1 cup dry (175 grams) chick-peas soaked overnight in fresh water with a dash of baking powder (reserve 3 cups of the chick-pea stock)
3 medium potatoes (500 grams), cut into 4 cm3 cubes, immersed in salted water
1 large tomatoe, cut into 8 pieces or more
2 tablespoons tomatoe paste
1/8 teaspoon mustard seeds
2 large green chilies
1 bay leaf
a generous dash of freshly roasted cumin seeds
salt to taste
1.Change the chick-pea water. Bring to a boil; allow boiling for 2 minutes, skim the formed froth. Reduce heat, cover and cook until tender. Add salt to taste and cook for 2 more minutes.
2.In a medium pot, heat oil. Stir in onion, garlic, spices, ginger and green chilies.
3.Mix in strained potatoes and chick-peas.
4.Stir in tomatoes, cover and simmer for few minutes.
5.Meanwhile, boil 3 cups of the reserved chick-pea stock with tomatoe paste. Pour over the chick-peas and potatoes and stir. Cook until the potatoes are tender, mixing small quantities of water, as and when required.
6.Mix in salt, mustard seeds, chilies and cumin. Cover and simmer for 15 minutes, occasionally mixing.
7.Before serving, mix in half of the fresh coriander. Transfer to a serving dish. Sprinkle the rest on top and then serve with chapattis or nan bread.