-
1
For the chickpeas: In a pot over medium heat, add oil.
-
2
Once hot, add bay leaf, cinnamon stick, cloves and red chilis.
-
3
Once they start to sizzle, add chopped onions and cook until softened.
-
4
Add tomato and cook until it becomes a bit soupy.
-
5
Add spices (garam masala, amchoor, salt, turmeric, coriander powder, cumin, green chili paste, ginger paste and garlic paste).
-
6
Stir it all around until cooked through.
-
7
Add the water and cook over low-medium heat until gravy thickens slightly.
-
8
Add mashed up potatoes and chickpeas.
-
9
If starts to get dry, add more water.
-
10
Cover and cook on low for 10-15 minutes or until the flavors develop.
-
11
Taste and adjust seasoning.
-
12
Keep it aside.
-
13
For the sweet and salty yogurt: Mix yogurt with water, salt to taste, a pinch of red chili powder, roasted cumin powder, and a pinch of sugar.
-
14
For the green cilantro chutney: Blend together chopped cilantro, few green chilies or to taste, salt, cumin, ginger, and lemon juice, until smooth.
-
15
Adjust seasonings as per taste) or you can simply ready made.
-
16
For the sweet date chutney: Soak dates in hot water for 1520 minutes.
-
17
Blend in a high speed blender until smooth.
-
18
Transfer to a pot.
-
19
Add salt to taste, chili powder, garam masala, and sugar or jaggery to taste, along with some water to reach desired consistency.
-
20
Cook on low heat, stirring frequently, until it gets thick or reaches the desired consistency.
-
21
Taste and adjust seasoning.
-
22
To assemble: In a bowl or plate, place some warm chickpeas.
-
23
Add some namkeen (hot mix), green cilantro chutney, sweet date chutney, yogurt, onions, cilantro, and tomatoes (if using).
-
24
Serve immediately.
-
25
Note: This can be made in advance and assembled just before eating!
