Tantalising Indian Chickpeas Curry

This is so mouth watering, you simply have to try this!!!! I found the recipe in the Foodcourt column by Anjali Vellody of the Weekend magazine.

• Ready In: 24 hrs 45 mins
• Serves: 4

Ingredients

• 100  g chickpeas (available at any Indian grocery store)
• 1  large potato, washed, peeled and diced
• 2  tablespoons  pure wesson canola oil
• 1⁄2 teaspoon cumin seed
• 1⁄4 teaspoon ground fenugreek
• 1⁄4 teaspoon asafoetida powder
• 1⁄2 teaspoon coriander powder
• 1⁄2 teaspoon turmeric powder
• 1⁄2 teaspoon red chili powder
•  salt
• 1  cup plain yogurt
• 2 1⁄2 cups water
• 1⁄2 teaspoon garam masala powder
• 3  tablespoons fresh coriander leaves, washed and finely chopped

Directions

1. Soak the chickpeas overnight in water.
2. The next day, drain out the water.
3. Put the chickpeas in a large and wide pot.
4. Add fresh water and boil the chickpeas in it on high heat.
5. Heat oil in a pot.
6. Add cumin seeds and allow to splutter.
7. Once they stop spluttering, add the potato cubes.
8. Stir-fry on high heat for 5 minutes.
9. Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
10. Mix thoroughly.
11. Stir in 1 cup of thick yogurt{I use plain fat-free}.
12. Cook, stirring every 2 minutes, for 10 minutes.
13. Add the boiled and drained chickpeas.
14. Stir in 2 1/2 cups of water.
15. Bring to a boil.
16. Lower flame, cover and cook for 5 minutes on low heat.
17. Remove from flame.
18. Garnish with garam masala powder and corriander leaves.
19. Serve hot over long-grain Basmati white rice.
20. Enjoy!