I served this over coarsley crumbled crispy flat bread.
Channa Bateta (Indian Chickpea Curry)
2 lbs of red potatoes (about 3-4 large potatoes)
2 Tbsp canola oil
1 tsp mustard seeds
6-7 curry leaves (optional)
1 1/2 Tbsp chickpea flour (also known as gram or besan flour)
2-3 Tbsp of crushed tomatoes
1 tsp salt
1 tsp red pepper flakes
1/2 tsp turmeric
1/2 tsp cumin
1/2 cup water (or more as required)
1 16-ounce can chickpeas, drained and rinsed
1 handful cilantro chopped
1/2 to 1 tablespoons concentrated tamarind paste or 1/2 cup tamarind and date chutney
Wash and boil potatoes until cooked but not soft. Set aside to cool, then cut into 1/2 inch cubes.
Heat oil In a large skillet over medium heat. Add mustard seeds and curry leaves. When mustard seeds pop, add chickpea flour and cook several minutes, until light brown. Add crushed tomatoes, salt, red pepper flakes, turmeric and cumin, and cook for several minutes. Add water to thin the tomato mixture. Add potatoes and chickpeas and mix well. Cook for 5 minutes.
Add half the tamarind sauce or tamarind and date chutney, and cook for several minutes. Add more tamarind or chutney to taste. The tamarind is very sour, so if you add too much, you can use molasses or honey to balance the sourness.
Stir in cilantro, and serve.