Ingredients
2x 400g tins chickpeas, drained
1 large potato, chopped into chunks
2 tbsp oil
2 dried bay leaves
2 dried Kashmiri red chillies
2 green cardamom pods
1 tsp cumin seeds
1 tsp coarsely-ground coriander seeds
1/4 tsp asafoetida
1 tbsp ginger, minced
1 tbsp garlic, minced
2 large onions, finely diced
150g plain yoghurt
1x 400g tin chopped tomatoes
1 tsp Kashmiri chilli powder
1/4 tsp turmeric
1/2 tsp amchur (dried mango powder)
1 tbsp garam masala
200ml water
1 tsp salt
Sliced green chillies (to garnish)
2 tbsp fresh coriander (to garnish)

Instructions
1. Heat the oil in a pressure cooker or pressure pot. Add the bay leaves, dried chillies, cardamom, cumin, ground coriander, asafoetida, garlic and ginger. Sauté for a moment before adding onions and salt. Adding salt at this stage will help brown the onions faster. Sauté over a moderate heat until the onions are golden brown. This will take about 10 minutes.

2. Pour in the yoghurt and quickly stir in the chilli powder, amchur, turmeric and tomatoes. Bring to a simmer.

3. Tip in the chickpeas, potatoes and water. Bring to the boil.
4. Fix the lid onto the pressure pot or pressure cooker. Pressure cook for 15 minutes. Manually release the steam (be careful, it’s hot). Remove the lid from the pot. Add the garam masala, coriander leaves, ginger juliennes, and optional sliced green chillies.