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! ---------------------------------------------------------------------------
Nutrition
Ingredients
