Garbanzos and Potato Curry!

Ingredients:

1 Can of Garbanzos (Chick peas) drained

125 gm Potatoes

1 Onion chopped

4 Tomatoes

1 tsp Lemon juice

1/4 tsp Cinnamon powder

1/2 tsp Cumin powder

1/2 tsp Coriander powder

1/8 tsp Turmeric powder

1/2 tsp Red Chili powder

Salt and Pepper to Taste

20 gm Oil

Method: 

• Cut the potatoes into four and par boil them. Deep fry them until golden and keep them aside.
• Blanch the tomatoes, remove the peel and puree them in a mixer.
• Heat a pan and add the oil and onions to it and cook until well done.
• Add the garbanzos and stir for a minute before adding the tomato puree and all the dry spices. Mix well and then cook for 8-10 minutes over a medium flame.
• When the garbanzos are almost done, add the potatoes and lemon juice and cook covered for further 8 minutes.
• Serve with a garnish of parsley or coriander with plain steamed rice!

Tip:

If you don't want to used canned beans then you can soak the garbanzos over night and then par boil them with some salt and use them instead!