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!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	428.05 Kcal (1792 kJ)
Calories from fat	48.26 Kcal
		% Daily Value*
Total Fat	5.36g	8%
Cholesterol	7.96mg	3%
Sodium	89.49mg	4%
Potassium	440.29mg	9%
Total Carbs	57.58g	19%
Sugars	8.66g	35%
Dietary Fiber	5.5g	22%
Protein	28.3g	57%
Vitamin C	1.8mg	3%
Vitamin A	0.3mg	11%
Iron	2mg	11%
Calcium	122.8mg	12%

Amount Per 100 g
Calories	154.89 Kcal (648 kJ)
Calories from fat	17.46 Kcal
		% Daily Value*
Total Fat	1.94g	8%
Cholesterol	2.88mg	3%
Sodium	32.38mg	4%
Potassium	159.32mg	9%
Total Carbs	20.83g	19%
Sugars	3.13g	35%
Dietary Fiber	1.99g	22%
Protein	10.24g	57%
Vitamin C	0.7mg	3%
Vitamin A	0.1mg	11%
Iron	0.7mg	11%
Calcium	44.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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