5-6 tbsp olive oil
2-3 tbsp tomato paste
2 tbsp garlic-ginger paste
a pinch ground asafetida
½ tsp ground turmeric
salt to taste
1 can (20 oz) chickpeas
4-5 medium size potato, peeled, sliced and cut into ‘chickpeas size’ cubes
ground black pepper to taste
½ tsp cayenne pepper, or to taste
1-2 tbsp mixture of tamarind concentrate and brown sugar
1 medium firm tomato, diced to small cubes
1 small onion, peeled, and cut into small cubes
chat masala to taste
sprigs of chopped cilantro.
Over medium flame, heat oil in a
thick bottom skillet and stir fry tomato paste till it
start sizzling. Add garlic/ginger paste, asafetida,
turmeric and salt and stir fry for a minute or two.
Add 1 cup can water, if needed add more water to
measure 1 cup and bring it to boil. Add chickpeas and
potato cubes. Bring to boil on slow medium flame. Add
black pepper, cayenne and tamarind sugar mixture.
Cover and simmer gently till chickpeas and potato are
Remove and serve. You may serve hot or cold as you
prefer. If preferred cold, refrigerate it for at least
an hour & half to two hours.
Before serving, sprinkle each bowl with cubed tomato,
chat masala and cilantro.