Chickpea Curry / Chana ko tarkari


  • 1 big onion, cut in rings
  • 4 medium sized potatos, diced
  • 125g brown chickpeas, soaked overnight


  1. Start by adding oil to a pot, heat it and add 10-15 fenugreek seeds and ajowan seeds. Let the fenugreek seeds get black.
  2. Add 3-4 cloves, a half bayleaf and two cardamom pods into the pot. Fry for a few minutes.
  3. Add the onions and fry them for a while. Start washing the chickpeas.
  4. Add potatos and chickpeas.
  5. Now add 1 1/2 tsp salt, 1/2 tsk turmeric, 1 tsp coriander powder, 1 tsp cumin powder and 1/2 tsp chili powder. Stir and fry for 1-2 minutes.
  6. Make a garlic ginger paste from 4 cloves of garlic and a piece of ginger and add.
  7. Cut two medium sized tomatoes and add after 5 minutes.
  8. Stir and let cook for another 2 minutes, then add 2 cups of water and let cook for about 10 minutes. Stir.