Prep 0 mins
Cook 30 mins
This is a classic breakfast item, best served with puris or parathas. It can also be served as a side dish.
- 4 tablespoons vegetable oil
- 1⁄2 kg potato, boiled and cubed
- 1 cup garbanzo beans
- 1 teaspoon cumin seed
- 1 tablespoon red chili pepper, crushed
- 1 teaspoon crushed black pepper
- 1⁄2 teaspoon nigella seeds
- 1 teaspoon fennel seed
- 1⁄2-1 teaspoon fenugreek seeds
- 1⁄2 teaspoon mustard seeds
- 1 teaspoon salt
- 1⁄2 teaspoon turmeric powder
- 3 -4 tablespoons lemon juice
- yellow food coloring
- heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling.
- add cubed potatoes and garbanzo beans and 2 - 2 1/2 cups of water and salt.
- add a drop or two of food color, crushed black pepper, crushed red chillies and turmeric.
- cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little.
- with the back of a spoon, mash some of the potatoes and beans, add a little more water and let cook another 10 - 15 mins till the curry has thickened.
- mix in lemon juice, stir well.
- pour into serving dish, garnish with mint leaves and serve.
Delicious! I didn't have any nigella seeds, so I subbed a small onion and added more cumin and mustard seed. I also used a whole can of garbanzos and less of the peppers for our taste. I halved the water, did not cover it, did mash up the potatoes and it did indeed get thick. Note: the oil and mint are missing from the ingredient list. I used a half tablespoon of oil and subbed cilantro due to an allergy. The flavor in this dish is great!
I had to leave out the fennel & nigella seeds when making because I didn't have any. I did add in 1/2 tsp of onion powder & 1/2 tsp of sesame seeds & a dash of ginger. It never really thickened up so I also had to add in a tbsp of corn starch. DH thought it tasted very good. Made for Ramadan Tag