- Chick peas (also called gar-banzo beans)- 1 can
- Onion chopped nicely - 1 large
- Potatoes (optional) - 2 medium sized
- Mustard seeds - 1 teaspoon
- Cardamom 2 or 3 pods
- Coriander 1 teaspoon
- Cumin seeds 1 teaspoon
- Garam Masala 1 tablespoon
- Vegetable Oil
- If you are using the potatoes, start boiling them in a saucepan. Let them boil for at least 15 minutes. After they are done, turn on the heat and let them stand in the water.
- While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping.
- Add bay leaves, cardamom and cloves.
- Mix around for a while and then add onions. Wait untill the onion starts to turn golden before adding the rest of the spices (except for the Garam Masala).
- Add chick-peas with all the liquid. Cut up the potatoes into bite sized pieces and add to the skillet. Add Garam Masala.
- Continue stirring the chick-peas under medium heat for 5-7 minutes without covering.
- Check the tenderness of the potatoes. If they are still too hard, add another 1/4 cup of water and cook for another couple of minutes.
- Salt to taste and serve.