2 potatoes almost soften ( I poped mine in apressure cooker 3 whistles ) 1 can chickpea drained and washed Handful kari leaves1 teaspoon mustard seeds 1 teaspoon jeera seeds Oil 1 teaspoon ginger garlic paste ½ teaspoon ground green chili 1 teaspoon jeera powder 1 teaspoon dhana powder ½ teaspoon haldi Salt 3 tablespoon squeezed lemon juice 1 tablespoon brown sugar Handful chopped dhania (coriander) Aamli sauce : Soak 1 packet aamli in water for atleast an hour . Add more water using a spoon puree it .Take a strainer add the pulp and remove fibres and seeds . In a pot add a dot of oil add ¼ teaspoon ginger garlic paste Add the pulp , Add :1 teaspoon dhana power ½ teaspoon jeera powder 1 teaspoon chili powder / crushed Salt ¼ teaspoon haldi 2 to 3 tablespoon brown sugar Add more water depending how thick you want ,Add more sugar is required .Bring to boil and remover from heat .
Freezes well ( always have a batch in the freezer )
Garnish : 1 chopped red onion ( I used normal this time ) Fried pur and crushed small Handful chopped dhania (coriander) Prepared aamli sauce
Take the almost soften potato peel and cube them . In a non stick pan/pot add the oil kari leaves and mustard seeds and jeera seeds and allow the seeds to pop on low flames if you have hing power ( asafetida) add a good pinch add the ginger garlic paste the ground green chili braise until you get the aroma . Add the cubed potatoes the chickpeas and all the remaining spices excluding the lemon and sugar and give it a toss . Allow the potatoes to soften add the lemon and sugar . To serve : Add aamli sauce in a bowl place in the middle of your serving dish . Add the potatoes and chickepeas pour some aamli sauce over add the chopped onions and the pur garnish with dhania (coriander) ,Add more aamli sauce and pur as eating. This can be eaten just like this or even with roti .