Tantalising Indian Chickpeas Curry - cooking recipe

Ingredients

100 g chickpeas (available at any Indian grocery store)
1 large potato, washed, peeled and diced
2 tablespoons pure wesson canola oil
1/2 teaspoon cumin seed
1/4 teaspoon ground fenugreek
1/4 teaspoon asafoetida powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
salt
1 cup plain yogurt
2 1/2 cups water
1/2 teaspoon garam masala powder
3 tablespoons fresh coriander leaves, washed and finely chopped

Preparation

Soak the chickpeas overnight in water.
The next day, drain out the water.
Put the chickpeas in a large and wide pot.
Add fresh water and boil the chickpeas in it on high heat.
Heat oil in a pot.
Add cumin seeds and allow to splutter.
Once they stop spluttering, add the potato cubes.
Stir-fry on high heat for 5 minutes.
Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
Mix thoroughly.
Stir in 1 cup of thick yogurt{I use plain fat-free}.
Cook, stirring every 2 minutes, for 10 minutes.
Add the boiled and drained chickpeas.
Stir in 2 1/2 cups of water.
Bring to a boil.
Lower flame, cover and cook for 5 minutes on low heat.
Remove from flame.
Garnish with garam masala powder and corriander leaves.
Serve hot over long-grain Basmati white rice.
Enjoy!