• 1 cup / 1 can (15 oz) Garbanzo beans
  • 2 chopped onions
  • 2 potatoes
  • 2 tomatoes
  • 1 tsp grated ginger
  • 2 tbsp cumin-coriander powder
  • 2 tsp chili powder
  • 1 tbsp amchur (dry mango) powder
  • 1 tbsp garam masala
  • 1/2 tsp soda bi-carb
  • 1/2 tsp black pepper powder
  • 2 tbsp ghee (purified butter)
  • Salt to taste


  1. If you are using raw garbanzo beans, soak them for 8-12 hours and then add soda bi-carb and pressure-cook (4-5 whistles). When beans cool down, drain them and keep aside
  2. Cut potatoes and tomatoes in medium-size pieces
  3. Heat the ghee in a vessel and fry the potatoes till cooked
  4. Remove the potatoes and in the same ghee add the onions and cook for 2-3 minutes
  5. Add cumin-coriander powder, chili powder and cook again for 2 minutes
  6. Add cooked garbanzo beans and salt and cook for 3-4 minutes
  7. Add grated ginger, garam masala, black pepper powder and amchur (dry mango) powder and cook for 2 minutes
  8. Add the potatoes and tomatoes and cook for 2 minutes
  9. Serve hot with your favorite Indian bread

Inspiration source:

The Pleasures of Vegetarian Cooking by Tarla Dalal, page 76

Post a comment or leave a trackback: Trackback URL.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: