Recipe by grapefruit
This is a classic breakfast item, best served with puris or parathas. It can also be served as a side dish.
Top Review by Maito
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!
- 29.58 ml vegetable oil
- 0 kg potato, boiled and cubed
- 118.29 ml garbanzo beans
- 2.46 ml cumin seed
- 7.39 ml red chili pepper, crushed
- 2.46 ml crushed black pepper
- 1.23 ml nigella seeds
- 2.46 ml fennel seed
- 1.23-2.46 ml fenugreek seeds
- 1.23 ml mustard seeds
- 2.46 ml salt
- 1.23 ml turmeric powder
- 22.18-29.58 ml lemon juice
- yellow food coloring
Directions See How It's Made
- 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.