• 1/2 kg potato, boiled and cubed
  • 1 cup garbanzo beans
  • 1 teaspoon cumin seed
  • 1 tablespoon red chile, crushed
  • 1 teaspoon crushed black pepper
  • 1/2 teaspoon nigella seeds
  • 1 teaspoon fennel seed
  • 1/2-1 teaspoon fenugreek seeds
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 3 -4 tablespoons lemon juice
  • yellow food coloring


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.

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