3 tablespoons butter

1 small onion finely chopped

5 curry leaves

3 cloves garlic sliced

½ tsp jeera seeds

½ tsp mustard seeds

1 dried red chilli

¾ tsp dhania (fine coriander)

1 tsp jeera (fine cumin)

1 tsp tandoori

1 tsp cajun spice

1 tsp turmeric

6 potatoes cubed

Salt to taste

2 tins chickpeas (drained)

¼ cup Quality Pickles tamrind sauce

Freshly chopped coriander and green chillies for garnish.

In a separate pot, braise the onion in butter until golden brown, add the curry leaves, garlic, jeera seeds, mustard seeds and red chilli. Once the garlic turns brown and the seeds pop, add in the spices and braise for a few seconds, just until the spices become fragrant. Add in the potato and fry until all the potatoes are well coated. Add 1 cup water and simmer on a low heat. If the potato is not semi soft and still slight hard, add water to cover the potatoes. Once the potatoes are soft and the water has reduced, add the chicken peas and mix well. Simmer on a low heat for 5 minutes. Add in ¼ cup tamarind sauce and garnish with freshly chopped coriander.

Serve with roti or bread