It's a curry dish made of mustard seed, cumin seed, potatoes, chickpeas, methi leaves, a head of garlic, cilantro, salt, and dried red chile flakes. Instead of taking the lazy route with the oven, I just did everything on the stove, in my cast iron skillet. This meant that the potatoes got a good strong sear on them, giving them a crispy crust. The same happened when I added the chickpeas. The methi leaves are so fragrant and tasty. However, for my liking, it's a little bit on the bitter side, which is why I counter balanced it with all that cilantro, garlic, and chile flakes.