Ingredients:

• 1.5 cups- White chick peas, soak overnight.
• 3-4 – Tea bags.
• 3-4 – Medium sized potatoes.
• 2-3 – Onions.
• 3- 4 tbsp- oil.
• 10 g- Ginger.
• 6 pods – Garlic.
• Turmeric powder – 1 tsp.
• Cumin powder – 1 tbsp.
• Chilli powder- 1.5 tbsp.
• Slit – 4-5 green chillies.
• Coriander leaves- 1 small bunch.
• Amchur powder – 1 tbsp.
• pepper – 1 tsp.
• Coriander powder- 1.5 tbsp.

Method:

1. Boil 3 cups of water with 3- 4 tea bags.
2. Use this tea-water to pressure cook the chickpeas for 30 mins.
3. Add salt to taste.
4. In a kadai, heat oil and saute the potatoes and keep aside.
5. In the same oil, saute the onions until pink.
6. Then add the ginger, garlic, turmeric, cumin, chilli powder, amchur powder, coriander powder to it.
7. Saute for a minute and add the fried potatoes, slit green chilli, boiled chickpeas, salt and pepper.
8. Cover and cook for 2 mins.
9. Heat 1 tbsp oil or ghee in a tempering pan, saute the ginger juliennes spread over the gravy.
10. Garnish with chopped coriander leaves.
11. Serve hot with rice, rotis, bathuras or parathas.

Recipe courtesy of Lil’ Chef