channa dum alu

ingredients-
baby potatoes-6[parboiled and peeled]
1 tin of chickpeas
onions chopped-2
1tsp jeera[whole cumin]
tomatoes-3 chopped
2 slit green chillies
yoghurt-1/2 cup
ginger-garlic paste-1/4tsp
kasoori methi-2tsp
red chilli powder
whole corriander and cumin freshly crushed-2tsp
1/2 tsp beasan[gram flour]
turmeric powder-1/2 tsp
oil-to fry
salt to taste

Method-Heat some oil in a frying pan, smear salt and turmeric on the baby potatoes and deep fry them till golden brown,.[you can shallow fry till crunchy on a nonstick pan if you wish to reduce fat intake] Keep aside.

Take 2 tbsp oil in a pan and add cumin seeds and chopped onions, slit chillies and turmeric.
Saute for a while and then add chopped tomatoes ,ginger-garlic paste and kasoori methi.
Now add the fresh ground corriander/cumin powder.
Saute till the tomatoes are very tender and add the chickpeas.

In a bowl, add chilli powder and besan to the yoghurt and whisk it free of lumps and keep aside.
When the tomato gravy is ready, add the yoghurt mix to the pan and stir well.
Adjust spices and salt as per taste.
Bring it to a boil and turn off from heat.
Just before serving add the crunchy potatoes and corriander to garnish.
You can also serve it with a spoon of cream on top.
Its a good side dish for rotis/nan or a plain jeera pulao.