Ingredients

1/2 lb (225g) potatoes

15 oz (425g) can chickpeas in brine

5 tablespoon vegetable oil

1/2 pint (275ml or two cups) curry sauce (page 20)

2 teaspoon tomato puree

1 teaspoon salt

1 teaspoon ground cummin

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon chilli powder

1/2 teaspoon ambchoor (or 2 tablespoon lemon juice)

1/2 teaspoon dried fenugreek

2 teaspoon finely chopped green coriander

Method

Boil or microwave potatoes in their skins. Cool slightly, peel, and cut into one inch (2.3cm) dice.

Drain and rinse the chickpeas in a colander.

Heat the oil in a heavy pan, add the curry sauce, and boil for about five minutes until thickened.

Stir in all the remaining ingredients except the potatoes and the green coriander, and simmer gently for five minutes, stirring frequently.

Add the potatoes, heat through for four or five minutes, and stir in the green coriander.

Cooks Comments and Tips

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