Total Calories: 623
1. Boil the potato in lightly salted water to cover until tender, about 20 minutes. Meanwhile, prepare the tamarind paste, then in a mortar and pestle, or with the back of a large spoon, coarsely grind the Bengali 5-Spices (panch-phoran) seeds. When the potato is cooked, let cool, then peel and finely chop it.
2. Heat both the oils in a large nonstick skillet over medium-high heat and add the panch-phoran they should sizzle upon contact with the hot oil. Quickly add the ginger, garlic, and green chili pepper, then add the coriander, turmeric and asafoetida.
3. Mix in the chickpeas, potato, and water and cook, stirring carefully, until they are tender and most of the liquid evaporates, about 5 minutes. Add the tamarind paste and cilantro and cook another 2 minutes. Transfer to a large platter, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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