100 ml vegetable oil
1 onion diced
20g ginger and garlic paste (2.5 cm piece ginger, 2 garlic cloves pureed)
2 teaspoon tumeric powder
1/2 teaspoon kashmiri chilli powder
1/2 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon of amchur, (dried mango) Powder
1/4 teaspoon ground nutmeg
pinch fenugreek powder
150g chopped tomatoes (or 1 can)
Salt to taste
200g cooked chickpeas (soaked overnight and simmered for an hour, with a splash of oil. Keep this water for the 200mls below).
200 ml water
2 bay leaves
2 large potatoes cut into 2.5cm chunks (or par boiled)
1 cinnamon stick
1/2 teaspoon garam masala
1 lemon juice
Fresh coriander chopped
100g green beans cut into 2cm
Heat oil. Fry onion until brown, add ginger, garlic paste and all the first section of spices and cook for a couple of minutes until the raw ginger & garlic smell disappears, then add tomatoes.
Cook for 15 minutes on a low heat
Add salt, chickpeas, bay leaves and potatoes and stir it all together till everything is coated with spices. Add the water and the cinnamon and cover with a lid, then cook for a further 15 minutes until potatoes are tender.
Add beans and cook until beans are tender, and add lemon juice to taste.
Garnish with coriander, garam masala and julienne ginger.