Ingredients:
- 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
Method:
- 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
- Cut potatoes and tomatoes in medium-size pieces
- Heat the ghee in a vessel and fry the potatoes till cooked
- Remove the potatoes and in the same ghee add the onions and cook for 2-3 minutes
- Add cumin-coriander powder, chili powder and cook again for 2 minutes
- Add cooked garbanzo beans and salt and cook for 3-4 minutes
- Add grated ginger, garam masala, black pepper powder and amchur (dry mango) powder and cook for 2 minutes
- Add the potatoes and tomatoes and cook for 2 minutes
- Serve hot with your favorite Indian bread
Inspiration source:
The Pleasures of Vegetarian Cooking by Tarla Dalal, page 76