Aaloo Cholay (Potatoes and Garbanzo Beans)

Ingredients:

225 grams or 8 ounces of Garbanzo Beans (Sufaid Chanay) (washed or boiled)

1/2 inch piece of Fresh Ginger (Adrak) (peeled and grated)

1 large Potato (peeled and cut into 4 cm - 1 1/2" dice)

1 teaspoon of Ground Turmeric (Pisi Haldi)

1/2 teaspoon Red Chilli Powder (Pisi Lal Mirch)

2 fresh Green Chillies (Hari Mirchain) (slit lengthwise into halves)

30 grams or 1 ounce of Clarified Butter (Ghee)

1 large Onion (finely chopped)

1 1/4 teaspoon Salt

1/2 teaspoon Garam Masala Powder

1 teaspoon Fresh Mint (Podina) (freshly chopped)

Instructions:

1) Soak the chick peas overnight in plenty of cold water or use ready cooked-canned chick peas. Rinse several times and drain well.

2) Place the chick peas, water and ginger in a large saucepan over a high heat, bring to a boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.

3) Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boiling pan, cover and simmer for a further 15-20 minutes, until the potatoes are tender.

4) Melt the ghee over a medium heat and fry the onion until they are slightly browned. Stir them into chick peas with salt and garam masala powder.

5) Remove the pan from the heat and stir in the lemon juice and fresh mint.