1 teaspoon black mustard seeds (or use coriander seeds)
1⁄2 teaspoon fenugreek seeds
20 fresh or frozen curry leaves
4 cloves garlic, minced
1 small green Thai chiles or 1 serrano, halved
1 largeyellow onion, roughly chopped
one 14 ouncecan chickpeas
1 1⁄2 tablespoons ground coriander
1 teaspoon ground turmeric
1 (2-inch)piece ginger, peeled and grated
Kosher salt, to taste
1⁄3cup chopped cilantro
Instructions
Cook potatoes in boiling water until just tender, 25–30 minutes; drain, peel, and cut into 2" pieces.
Heat oil in a 6-qt. saucepan over medium-high. Cook mustard seeds until they pop, 1–2 minutes. Add fenugreek seeds, and curry leaves; cook 1 minute. Add garlic, chiles, and onion; cook until golden, 8–10 minutes. Add potatoes, chickpeas, coriander, turmeric, ginger, salt, and 1⁄2 cup water; boil. Reduce heat to medium-low; cook, covered, until potatoes are tender, 8–10 minutes.
Uncover and stir, mashing lightly; cook until slightly dry, 4–5 minutes. Stir in cilantro.