Ingredients

  • 120ml Sunflower Oil
  • Fennel Seeds (about 12-24)
  • Cardamom Pods (freshly ground – never buy pre-ground Caradom)
  • 750g Par boiled Potatoes
  • 1 1/2 large onion
  • Curry Leaves (fresh if possible)
  • 2 tbs Ginger & Garlic paste
  • Salt (to taste)
  • 1 tsp Turmeric
  • 1 tin chickpeas
  • 1 tsp Cumin
  • 2 tsp Chilli Power (to taste)
  • 1 tsp Coriander Power
  • 6 salad tomatoes roughly chopped
  • 3-6 Green Finger Chillis
  • Fresh Coriander to top

Method

Par boil the potatoes for 2-3 minutes so still firm.

Gently heat Sun flower oil and add fenel seeds for a minute caramon.

Fry Onion and potatoes (aloo) in the pan for a couple of minutes.

Add curry leaves, ginger and garlic paste and salt and let cook for another 3-4 minutes.

Add chickpeas (Chana), turmeric, chilli powder, cumin powder, corriander powder and cook for a further 3 minutes.

Add chopped tomatoes but do not mix in. Cover and cook for 4 minutes with the lid in place.

After check the mix is not too dry and add water if it is.

Mix and add the green chillis and simmer on a low heat for a further 2 minutes.

Top with gram masala (optional) and fresh corriander and serve.