Desi-Style Chana Aloo (Desi-Style Chickpea and Potato Curry)

Name: Desi-Style Chana Aloo (Desi-Style Chickpea and Potato Curry)
Total time: 2100 s
Yield: 3-4 servings
Ingredients: 1 1/2 cups desi chickpeas (about 250 grams); 3 potatoes; 2 onions; For the wet masala paste:; 2 tomatoes; 4 cloves garlic; 1 small piece ginger; 1 tablespoon cumin seeds; 2 small pieces cinnamon stick; 2 cloves; 2 green cardamom pods; 1 black cardamom pod; For the dry spice mix:; 1/2 teaspoon turmeric powder; 1/3 teaspoon red chili powder; 1/3 teaspoon coriander powder; 1/2 teaspoon amchur (dried mango) powder; 1/2 teaspoon Kashmiri red chili powder; Other curry ingredients:; 1 bay leaf; 1 tablespoon cumin seeds; 2 pinches asafoetida (hing); Salt to taste; 4 tablespoons mustard oil; as needed Finely chopped cilantro,

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Desi-style chana aloo is a spicy, flavorful, and delicious curry. If you want to make a special vegetable dish that's different from paneer, and you don't have any green vegetables on hand or have guests over, definitely try this! It's also very easy to make, and if you have pre-cooked chickpeas, it doesn't take much time to prepare.

Sudha Agrawal @SudhaAgrawal_123

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Ingredients

35 minutes

3-4 servings

1 1/2 cupsdesi chickpeas (about 250 grams)
3potatoes
2onions
For the wet masala paste:
2tomatoes
4 clovesgarlic
1small piece ginger
1 tablespooncumin seeds
2small pieces cinnamon stick
2cloves
2green cardamom pods
1black cardamom pod
For the dry spice mix:
1/2 teaspoonturmeric powder
1/3 teaspoonred chili powder
1/3 teaspooncoriander powder
1/2 teaspoonamchur (dried mango) powder
1/2 teaspoonKashmiri red chili powder
Other curry ingredients:
1bay leaf
1 tablespooncumin seeds
2 pinchesasafoetida (hing)
Salt to taste
4 tablespoonsmustard oil
as neededFinely chopped cilantro,

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Steps

35 minutes

1

First, rinse and clean the chickpeas, then soak them in water for 6 to 7 hours. Once they have expanded, add salt and cook them in a pressure cooker for 5-6 whistles. Meanwhile, peel and chop the potatoes, onions, tomatoes, ginger, and garlic. Set aside all the whole spices.
2

Grind all the whole spices (except the bay leaf) together with ginger, tomatoes, and garlic to make a paste. Heat oil in a pan, add the bay leaf, then add cumin seeds and asafoetida, and sauté. Once the cumin is fragrant, add the chopped onions and cook until golden brown.
3

When the onions are golden, add the tomato and whole spice paste and sauté well. Continue cooking until the mixture comes to a boil. Add salt, then mix in the Kashmiri red chili powder and coriander powder, and add turmeric. Sauté everything well, then add the chopped potatoes and mix thoroughly.
4

Add 1/4 cup water (about 60 ml), cook for 2 minutes, then add the boiled chickpeas and mix well. If you want a thicker gravy, mash some of the potatoes once they are cooked. When the chana curry is ready, add amchur powder and mix, then garnish with cilantro.
5

Desi-style chana curry is ready. You can also make it without potatoes if you prefer.
6

Serve the desi-style chana curry hot with chapati or rice.
7