Aloo Cholay Bhaji

INGREDIENTS

Boiled (or canned) chickpeas, 6 cups
Boiled potatoes, cube cut, 2 medium sized
Fried onions, sliced/crushed, 2 tablespoons
Chopped cilantro, as needed
Tomato puree, 1/2 cup
Ginger and garlic paste, 1 tablespoon
Sliced ginger and garlic, very little (optional)
Red peppercorn, 1
Black peppercorns, 4
Cloves, 4
Fennel seeds, 1/2 teaspoon
Caraway (Nigella/Kalonji) seeds, 1/2 teaspoon
Cumin seeds, 1 tablespoon
Cumin powder, 1 teaspoon
Red chili powder, according to taste
Garam masala (allspice) powder, 1 teaspoon
Coriander powder, 1 teaspoon
Nutmeg powder, generous pinch
Mace powder, generous pinch
Turmeric powder, 1 teaspoon
Canola oil, 1/4 cup

1. In a large cooking pot add ginger and garlic paste, sliced ginger and garlic (optional), red and black peppercorns, cloves, cumin seeds, fennel seeds, and caraway (nigella/kalonji) seeds and set on moderate heat to fry until ginger and garlic paste browns slightly.
2. Add potatoes, fried onions, coriander powder, cumin powder, turmeric powder, red chili powder, garam masala powder, and nutmeg and mace powders and cook well together, mashing the potatoes. 
3. Add chickpeas and continue to cook and fry together.
4. Add tomato puree and continue cooking for two to three minutes or until oil separates before adding 4 cups of water to simmer cook and make a thick gravy. 
5. Garnish with chopped cilantro and serve hot with puri.