1/2 tsp. mustard seeds 1 tsp. coriander powder 2 Tbsp. oil 1 tsp. cumin seeds (powdered) 1 onion (chopped) (medium size) salt to taste 2 hot green chilies, chopped 2 tomatoes or 1 1/4 Tbsp. tomato paste 2 cloves garlic (crushed) 1 lb. chick peas 1/2 inch ginger 3/4 tsp. cinnamon powder 1/4 tsp. turmeric 1/2 tsp. cloves (powder) 2 medium sized potatoes 3 Tbsp. fresh coriander leaves
Saute mustard seeds in oil. When they crack, add chopped onion. When onion turns into golden brown, add green chilies, garlic, ginger and turmeric powder. Stir. Add potatoes cut in small cubes, coriander powder, cumin powder and salt. If using tomato paste, add that too and a cup of water. Stir, cover and let it cook for 5 minutes until potatoes are half done. Add chick peas and more water and salt if needed. When potatoes are well cooked, add cut tomatoes (if paste isn't used) and cinnamon powder and cloves In a couple of minutes, garnish with coriander leaves and remove from heat.