Chickpeas n potato gravy

Today I am grateful for and appreciate this incredible vegetarian cuisine called "Chickpeas n potato gravy". This cuisine is genuinely aromatic, mouth-watering, delicious and full of flavours. I comprehend and recognize its significance for a variety of reasons, for instance:

• Chickpeas n potato gravy is prepared with chickpeas, potatoes, ginger n garlic paste, curry leaves, cumin, kalonji, mustard seeds, fenugreek, fennel seeds, crushed red chillies, green chillies, turmeric and add tamarind paste. It is cooked and prepared on low flame. 

• It is served with pori and paratha. The best combo is with halwa and pori. However, it may serve with roghni nan, sheermal, chapati, roti, rice and even be eaten with a spoon. Some people consume with added mango or carrot pickle. It enhances the flavour

• This cuisine has a strong punch and kicks to the taste buds. It's salty n spicy with a savoury taste. Chickpeas and potato curry is extremely pleasing and satisfying

• This recipe is prepared in the Pak-Indo region however, you may encounter its varied flavours and cooking methods across the globe

• Chickpeas n potato gravy is a must food for breakfast, specially Lahori breakfast is incomplete without this curry. This is the side dish if it is served at lunch or dinner time with bundu khan or with paratha

• This cuisine is popular regardless of gender, age and socioeconomic status. I personally prepared this chickpeas n potato curry on Sundays with halwa pori or sometimes cook with paratha, smoke mince and gola kebab at dinner time

• This cuisine is easy to cook and serve. It is a vegetarian dish and its spices help digestion and metabolism. This is my incredible journey with chickpeas n potato gravy. If you find some time, try to prepare at home is the advice of the day

If you have any questions or concerns, please feel free to ask or comment below