Cuisine: North India
Ingredients:
Potato - 5 large
Soaked and cooked black Chickpea - 2 cups
Coconut oil - 5 tablespoons
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Green chili (slit) - 4
Onion (diced) - 3 medium
Ginger garlic paste - 2 teaspoons
Tomato (chopped) - 3
Garam masala - 3/4 teaspoon
Chilli powder - 1/2 teaspoon
Salt - as required
Turmeric - 1/4 teaspoon
Water - 2 cups
Coriander leaves - to garnish
Method:
Wash the potatoes and peel them. Chop them into medium sized cubes. Heat oil in a pan and fry the chopped potatoes until slightly golden brown and crispy. Once fried, remove them from the oil and set aside. In the same oil, add cumin seeds and mustard seeds. Sauté until they crackle. Then add slit green chilies and chopped onion. Sauté until the onion turns slightly golden brown. Then add ginger garlic paste and sauté for half a minute. Then add chopped tomato and cook until soft and mushy. Then add garam masala, chili powder, salt and turmeric powder. Sauté for 2 minutes and add 2 cups of water. Once the water starts to boil, add cooked chickpea. Cook for 5 minutes and mash the chickpeas here and there. Mashing makes the curry thicker. Check the consistency and add more water if required. Add the fried potatoes and mix. Cook for 2 minutes and garnish with chopped coriander leaves. Serve Chana Aloo warm along with roti or poori.
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