Chickpeas and Potato Curry

I believe in Evolution! Yes the same evolution "Darwin's theory of Evolution" that we all studied in school. I recently happened to watch a program on PBS "Intelligent Design on Trial" very very informative but somewhat unsettling because something like this even went into trial. I may be very wrong, but I don't know of anywhere else in the world, battles being waged for having only Evolution taught in Science classes. It gives me a slightly (may be more) uneasy feeling about the quality and future of science education in the US. Watch the program online here.

In my kitchen I believe in Evolution strongly and also have solid proof :) Food evoltion happens in my kitchen everyday, starts with something and ends with something that is totally unrecoginzable. This ChickPeas Potato Curry evolved from two very tasty recipes I saw recently on two lovely blogs

Sailu's Gongura Mutton
Lisa's Chickpea Vindaloo

I wanted to make Chickpea Vindaloo but the awesome looking Sailu's Gongura Mutton lead me in a different direction but combining ideas and ingredients the result was tasty Chickpea and Potato Curry.

Ingredients
1. 1 1/2 Cup of Chickpeas soaked overnight
2. 1 Large Potato pealed and cubed
3. 1 Medium sized onion chopped
4. 3 Green Chilies split
5. 1 tbsp coriander powder
6. 1 tsp cumin powder
7. 1 tsp turmeric powder
8. 1 tsp red chili powder
9. 1 tsp masala powder (garam masla, chicken masala, anything you prefer)
10. 2 tbsp heaped yogurt
11. Lemon Juice (lemon from half a juice)
12. oil
13. 1/2 tsp of cumin seeds
14. 1 Sprig of curry leaves
15. 2 tbsp chopped coriander leaves

Saute and blend 1. 6 -8 garlic cloves
2. 1 inch piece of ginger
Saute and blend to a smooth paste.

Method
1. In a pressure cooker or heavy bottomed pan heat a teaspoon of oil, add the cumin seeds and curry leaves.
2. Add the green chilies and onions and saute till translucent.
3. Add the ginger garlic paste and saute till raw smell goes
4. Add all the powders except the garam masala
5. Add the yogurt and mix well.
6. Now add the cubed potatoes, garam masala, lemon juice
7. Add sufficient about 2 1/2 cups.
8. DO NOT ADD SALT yet

Close the lid and pressure cook.
9. Once cool open the lid add required salt, coriander leaves, if too thick add a little bit more water and cook for a few more minutes.

Now Tasty Chickpea curry is ready to eat with chapatis or steamded rice.

Novel Reading
Digging to America - Anne Tyler
Bridge - Doug Marlette