Chickpea Curry

Spices:

teaspoons:
1/2 cumin seeds
(1/2 black mustard seeds)
1/2 chilli powder
1 corriander powder
1/2 turmeric powder
1/2 cumin powder
1/2 garam masala (to add at the end of the cooking)

make paste or chop very finely:
3 garlic cloves
1 thumb sized piece of ginger


1 and 1/2 medium onion very finely choped
1 can of chopped tomatoes
1 cup chickpeas (soaked overnight and cooked for about an hour)
3 generous tablespoons of natural yoghurt
(one medium potato (make small dices)
(two medium carrots - diced)


Oil
Salt

Heat the oil,then add cumin and mustard seeds.Let the spices release their aroma then add the onion plus little bit of salt.Let the onion carameilse.Add ginger and garlic.Stir,fry for a while.Add all spices except garam masala.Again fry some more.Be careful to not burn anything (if worried just add few drops of water).Add chopped tomatoes,stir properly.
Cook for a minute then add chickpeas,carrot and potato
and about 1/2 cup of water.
Add salt to taste.Cover and cook until the potatoes and carrot are soft.
Check the taste.Add yoghurt and garam masala.Cook for another minute.

Sprinkle with chopped corriander.
Serve with rice or naan.