Heat the oil in a heavy bottomed pan on medium-high heat. Add the mustard seeds, once they splutter, add the fonion seeds, cardamom pods, cumin seeds, fennel seeds and asafetida.
Once they turn light brown and the seeds crackle, add the fenugreek seeds. Fenugreek seeds turn very bitter if they get burnt, that is why it is added at the very end.
Now toss the onions and the ginger garlic paste to the spice mix and saute till onions are translucent.
Add the turmeric powder, chilli powder, Punjabi garam masala and salt and saute well.
Now add the mango pickle, the garbanzo beans and the potatoes.
Add a little water and mash some of the potatoes and garbanzo beans so that it thickens the sauce. Cook on low-medium heat for 5 minutes or so.
Garnish with chopped cilantro and serve with basmati rice, chapatis or naan.