In my kitchen

You will need:

Serves: 4

Ingredients: 2 tbsp sunflower oil; 1 bayleaf; 1/2tsp cinnamon; 1tsp cumin seeds; 1/2tsp asofateda (a strong-smelling onion/garlic powder available in Indian supermarkets or health food shops); 1 cooking onion, chopped; 1 red pepper, chopped; extra large vine tomatoes; 1 chopped, 1 puréed; 1tbsp ground root ginger; 4 cloves of garlic; 1tsp turmeric; 1tsp red chilli powder; 1tbsp dry coriander powder; 1tsp garam massala; 1tbsp dry fenugreek powder; 1 extra large potato, boiled and diced; 250g black channa (chickpeas – buy them dry and soak them overnight in cold water then boil until soft – or tinned; 1 handful chopped fresh coriander.

Method:

Heat the oil on a medium heat, add the bayleaf and cinnamon for a few seconds, then add the cumin seeds and let them crackle.

Add the asofateda followed immediately by the chopped onion; fry for two minutes and add the chopped pepper.

Cook for two minutes and add the chopped vine tomato, cook for another two minutes and add the ground ginger and garlic, followed by the turmeric, dry coriander powder, red chilli powder, garam masala, dry fenugreek powder, salt and half a handful of fresh coriander.

Cook on a low heat and add the puréed vine tomato and half a cup of water. Stir and cook for three minutes, then add the diced boiled potato and black channa; leave to cook for two minutes.

Garnish with the fresh coriander. Serve with puri and plain boiled rice.

Christine Austin recommends: This flavoursome mix of spices needs a wine to support it without trying to compete for attention. Try the clear pear and apple flavours of Verdicchio dei Castelli di Jesi (£5.99 Sainsbury) or the soft, juicy food-friendly red fruit of Cuvée Chasseur 2010 (£4.35 Waitrose).