Servings - 2 to 3

Ingredients: 

• 250g chickpeas (canned or pre-cooked) 

• 1 boiled potato 

• 1 green bell pepper 

• 2 tablespoons oil 

• 1 green chilli 

• 1 teaspoon ginger-garlic paste  

• 1 large onion (finely chopped)  

• 1/2 cup tomato puree  

• 1 teaspoon garam masala 

• ½ teaspoon chilli powder  

• 2 teaspoons coriander powder  

• 1 bay leaf 

• 1/4 teaspoon turmeric powder  

• 1 teaspoon cumin powder  

• 1 teaspoon salt (or to taste) 

• 2 tablespoons curry powder  

• 2-3 tablespoons cream  

• Water (if needed to adjust consistency) 

• Fresh coriander (for garnish) 

• Ginger julienne (for garnish)   

Method: 

1. Drain and rinse canned chickpeas well. (If using dried chickpeas, soak them overnight and cook them until tender).

2. Chop the bell peppers into small cubes and chop the onions finely. 

3. Boil the potatoes and chop them into cubes.  

4. Add tomato puree, turmeric powder, garam masala, cumin powder, curry powder, and coriander powder to a small bowl. Mix well and keep it ready. 

5. Heat the oil in a large pot over medium heat, ensuring it is hot but not smoking. 

6. Add bay leaves and the finely chopped onions to the pot. 

7. Cook for 4-5 minutes, stirring occasionally, until the onions are soft and translucent. 

8. Add ginger-garlic paste to the pot, stir and cook for about 1 minute on low heat. 

9. Pour in the spice-mixed tomato puree. 

10. Stir well to combine all the ingredients and cook this mixture for about 2-3 minutes on medium heat. 

11. Add the chopped bell peppers and continue to cook for another 2 minutes, stirring occasionally, until the peppers are slightly softened. 

12. Add the chickpeas and potatoes to the pot. Stir well to coat the chickpeas with the spice mixture. 

13. If the mixture is too thick, add water. Cover the pan and let it cook for 5 to 6 minutes on medium-high heat.  

14. Pour in the cream. Stir to combine thoroughly. 

15. Cover the pot and let it cook until the sauce thickens and the flavours meld together about 2-3 minutes.  

16. Garnish with some cream, freshly chopped coriander leaves and ginger julienne.