Chickpeas Curry Recipe (Type I)

Ingredients:

• 1/2 tsp. mustard seeds 
• 1 tsp. coriander powder
• 2 Tbsp. oil 
• 1 tsp. cumin seeds (powdered)
• 1 onion (chopped) (medium size) 
• salt to taste
• 2 hot green chillies, chopped 
• 2 tomatoes or 1 1/4 Tbsp. tomato paste
• 2 cloves garlic (crushed) 
• 1 lb. chick peas
• 1/2 inch ginger 
• 3/4 tsp. cinnamon powder
• 1/4 tsp. turmeric 
• 1/2 tsp. cloves (powder)
• 2 medium sized potatoes 
• 3 Tbsp. fresh coriander leaves

Method:

• Saute mustard seeds in oil.
• When they crack, add chopped onion.
• When onion turns into golden brown, add green chillies, garlic, ginger and turmeric powder. Stir.
  Add potatoes cut in small cubes, coriander powder, cumin powder and salt.
• If using tomato paste, add that too and a cup of water. Stir, cover and let it cook for 5 minutes until potatoes are half done.
• Add chick peas and more water and salt if needed.
• When potatoes are well cooked, add cut tomatoes (if paste isn't used) and cinnamon powder.
  and cloves In a couple of minutes, garnish with coriander leaves and remove from heat.