Aloo Kabli

Method

Soak the kabli chana overnight, then boil with water until three-quarters cooked, approximately 45 minutes. Meanwhile, cut potatoes into medium cubes and dice onions, tomatoes, and chillies. Heat oil in a heavy-bottomed pan and add cumin seeds until they crackle, then add ginger and garlic paste followed by onions and cook until golden. Add the diced tomatoes and green chillies, stirring well until the tomatoes break down and the oil begins to separate. Add turmeric, coriander, and garam masala powders, mixing thoroughly, then add the boiled chickpeas with their water and the potato cubes. Simmer on medium heat for 20-25 minutes until potatoes are tender and the curry has thickened slightly. Season with salt to taste and finish with fresh coriander leaves just before serving.