Karaishutir ghugni (chickpea curry)

Ingredients

• 250 g Chickpea
• 2 Large Potatoes (Diced)
• 2 green chilies (Slitted)
• 1 Onion (Sliced)
• 1 Onion (Grated)
• 1 tablespoon grated ginger.
• 4 to 5 clove garlic (minced)
• 1 Tomato (Chopped)
• 1 teaspoon. Cumin seeds.
• 2 Whole Red chili
• 1 teaspoon. Turmeric Powder
• 1 teaspoon. Cumin Powder
• 1 teaspoon. Red chilli Powder
• 1 teaspoon. Chaat masala Powder
• 1 teaspoon. Garam masala Powder
• Salt (As per taste)
• Sugar(As per taste)
• Coriander Leaves

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Preparation

• Wash chick peas and soaked overnight. Diced Potatoes into medium pieces. Put both of them in a pressure cooker , add 1 teaspoon salt and cook them for 8 to 10 minutes (minimum 3 whistles).
• Heat oil in a pan and fry those boiled potatoes until it becomes yellow. Take it out and keep aside.
• Heat oil in a large pan and add red chilies and cumin seeds. Now add chopped onion and fry until golden brown. Add grated onion, ginger and garlic.
• Stir and fry for about 5 minutes. Now add Turmeric powder, cumin powder, red chili powder, salt and little water . Fry again until the oil separates from the masala.
  
• Add chopped tomato and stir for a couple of minute. Now add fried potatoes, boiled chickpeas and chaat masala.
• Stir for about 5 to 6 minutes in medium flame. Add 1 cup of water, little Sugar and garam masala powder. Cover the lid and let it cook for another 5 minutes in medium flame.
• When the gravy is little thick take it out from fire. Finally Garnish with chopped onion and coriander leaves.

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