Original source was Zareen's cookbook.
Boil potato: 2-3 baby potatoes (about 1/4 cup) cut in half and boiled with 1/2 tsp salt for 8-10 minutes until soft to a fork. Drain (don't rinse) and let air cool.
Fry onion. In 1/2 cup oil or ghee (we used 1/4 cup), fry 1 cup of finely diced onions until they start to turn golden (for us about 10 min). We used the 12" heavy bottom fry pan. The original recipe doesn't specify golden ... just says 5-6 min? Don't go less than a 1/4 cup because it won't be enough oil to fry the potato mash in step 2.
Potato mash: In a bowl, mix 1 Tbsp each garlic and ginger paste, the boiled potato (mash with a fork in the bowl), black pepper, 1/4 tsp baking soda, 1 tsp red pepper flake (we used 1/2 tsp red chili powder), 1/4 tsp turmeric (we used 1/2 tsp), 1/2 tsp salt, and 1/4 yogurt. Stir to a paste.
When onions are done, add potato mash and fry for 5-6 min more. stir frequently, scraping any browned bits off the bottom.
Add 2 cans chickpea with they're liquid. Cook 5 min over medium heat, stirring frequently.
Add 0 - 1/2 cup water, and simmer on low for 6-8 min or until you have desired consistency. (we didn't add any water).
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