Ingredients:

• 100 gms – chick peas (kabuli chana)
• 1 large Potato
• 2 tbsp – Butter or oil
• 1/2 tsp – Cumin seed
• 1/4 tsp – Fenugreek seeds
• 1/4 tsp – Asafoetida powder
• 1/2 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• salt to taste
• 1 cup – Yoghurt
• 1/2 tsp – Garam Masala powder
• coriander leaves, finely chopped
• 2.5 cups water

Method:

1. Soak chick peas overnight in water and boil them.
2. Peel and dice the potatoes.
3. Heat butter/oil, add potato pieces and fry them for 4-5 mins, on high flame.
4. Add cumin seeds, fenugreek powder, asafoetida powder, coriander powder, turmeric powder, red chilli powder and salt.
5. Add a cup of thick yoghurt and fry it continuously for 8-10 mins.
6. Add chick peas and 2.5 cups of water and bring it to a boil.
7. Cover the lid and saute for 5 mins. on low heat.
8. Garnish with garam masala, coriander leaves and serve hot.