• 2 onions
  • 1 tblsp garam masala powder
  • 2 tblsp red chilli (lal mirch) powder
  • 1/2 tsp. soda bi-carbonate
  • 1 tblsp dry mango powder (amchur)
  • 2 tblsp coriander- cumin powder
  • 1 cup chick peas (kabuli chana)
  • 3 tblsp vegetable fat (ghee)
  • 2 tomatoes
  • 1/2 tsp pepper powder
  • salt (namak) to taste
  • 2 potatoes
for garnish 
  • 2 tomatoes
  • 1" ginger
  • 2 tblsp coriander leaves (dhania patta) chopped
  • 1 green chilli

cooking time:

  1. Soak the chana for at least six hours and then drain.
  2. Cut the onions.
  3. Chop the potatoes into quarters.
  4. Wash and quarter two tomatoes and make slices of the remaining.
  5. Peel and make juliennes of the ginger.
  6. Wash and slit the green chillies.
  7. Mix in water and 1/2 tsp of soda bi-carbonate to the chana and stir fry in a pressure cooker till done.
  8. Take care the chanas do not get mashed.
  9. Heat up the ghee in a vessel and fry the potatoes until soft. drain.
  10. In the same ghee, mix in the onions and stir fry till pink.
  11. Mix in the dhania-jeera powder and red chilli powder and fry again.
  12. Mix in the boiled chanas and salt.
  13. After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes.
  14. Mix in the potatoes and tomatoes and stir fry for another two minutes.
  15. decorate with cut coriander leaves, slit green chillies, slices of tomatoes and ginger juliennes.