Aloo Channa Tarkari (Potato and Garbanzo Beans in a Curry)

Name: Aloo Channa Tarkari (Potato and Garbanzo Beans in a Curry)
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 4 tbsp vegetable oil; 0.5 kg potato; 1 cup garbanzo beans; 1 tsp cumin seed; 1 tbsp red chili pepper; 1 tsp crushed black pepper; 0.5 tsp nigella seeds; 1 tsp fennel seed; 0.5 tsp fenugreek seeds; 0.5 tsp mustard seeds; 1 tsp salt; 0.5 tsp turmeric powder; 3 tbsp lemon juice; yellow food coloring

Chickpeas and potato come together in this Pakistani dish, fragrant with cumin and chilli and cooked in a pan. It's finished with mint leaves.

30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Cook 30 min · 30 min total
Difficulty: medium

1
Heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling.
2 min
2
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.
3
Cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little.
10 min
4
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.
15 min
5
Mix in lemon juice, stir well. Pour into serving dish, garnish with mint leaves and serve.