Tantalising Indian Chickpeas Curry

Ingredients

100 g chickpeas, (available at any Indian grocery store)
1 large potato, diced, washed, peeled and
2 tablespoons pure wesson canola oil
12 teaspoon cumin seed
14 teaspoon fenugreek, ground
14 teaspoon asafetida powder
12 teaspoon coriander powder
12 teaspoon turmeric powder
12 teaspoon red chili powder
salt
1 cup plain yogurt
2 12 cups water
12 teaspoon garam masala powder
3 tablespoons coriander leaves, finely chopped, fresh, washed and

Directions

Soak the chickpeas overnight in water.
The next day, drain out the water.
Put the chickpeas in a large and wide pot.
Add fresh water and boil the chickpeas in it on high heat.
Heat oil in a pot.
Add cumin seeds and allow to splutter.
Once they stop spluttering, add the potato cubes.
Stir-fry on high heat for 5 minutes.
Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
Mix thoroughly.
Stir in 1 cup of thick yogurt{I use plain fat-free}.
Cook, stirring every 2 minutes, for 10 minutes.
Add the boiled and drained chickpeas.
Stir in 2 1/2 cups of water.
Bring to a boil.
Lower flame, cover and cook for 5 minutes on low heat.
Remove from flame.
Garnish with garam masala powder and corriander leaves.
Serve hot over long-grain Basmati white rice.
Enjoy!