Aloo Chana Malai in Dhaba Style

Name: Aloo Chana Malai in Dhaba Style
Yield: 8 servings
Cuisine: Indian
Ingredients: 250 Grams Roughly Chopped Potatoes (Kate Aloo) -; 100 Grams Black Chickpeas (Kala Chana); 1 Cup Onion Paste (Pyaz Ka Paste); 1 Cup Tomato Puree (Tamator Ka Paste); 1/4 Cup Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) -1Bunch; 1/2 Bunch Finely chopped Mint Leaves (Barik Kata Pudina); 1 Table Spoon Ginger Garlic Paste (Adrak Lasoon Ka Paste); 5-6 Slit Green Chilies (Kati Hari Mirch); 1 Table Spoon Red Chilli Powder (Laal Mirch Powder); 1 Tea Spoon Turmeric Powder (Haldi Powder); 2-3 Table Spoon Fresh Cream (Malai); 1 Tea Spoon Caraway Seeds (Shahi Jeera); Oil - As Per Requireme; to Taste Salt According

Jaideep Singh (Jai Ki Rasoi Se) @cook_14042461

When people looking to escape the busy city for a few hours to enjoy simple, unpretentious and wholesome food the favourite place that first come to mind is "DHABA". Today in "Jai Ki Rasoi Se" made a simple and delicious vegetarian dish called "Aloo Chana Malai in Dhaba Style". This goes well when served along with Roti, Naan, Phulka or Paratha

Jaideep Singh (Jai Ki Rasoi Se) @cook_14042461

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Ingredients

8 servings

250 GramsRoughly Chopped Potatoes (Kate Aloo) -
100 GramsBlack Chickpeas (Kala Chana)
1 CupOnion Paste (Pyaz Ka Paste)
1 CupTomato Puree (Tamator Ka Paste)
1/4 CupFinely Chopped Green Coriander (Barik Kata Hara Dhaniya) -1Bunch
1/2 BunchFinely chopped Mint Leaves (Barik Kata Pudina)
1 Table SpoonGinger Garlic Paste (Adrak Lasoon Ka Paste)
5-6Slit Green Chilies (Kati Hari Mirch)
1 Table SpoonRed Chilli Powder (Laal Mirch Powder)
1 Tea SpoonTurmeric Powder (Haldi Powder)
2-3 Table SpoonFresh Cream (Malai)
1 Tea SpoonCaraway Seeds (Shahi Jeera)
Oil - As Per Requireme
to TasteSalt According

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Steps

1

Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
2

Heat oil in a nonstick pan or kadai. Once the oil is hot add caraway seeds and allow them to splutter
3

Add ginger garlic paste and cook till the moisture from the paste gets evaporated
4

Now add onion paste and cook till it gets light brown
5

At this add roughly chopped potatoes & soaked black chickpeas and mix them. Season it will salt according to taste. Cover and cook for 5 minutes or till potatoes & black chickpeas become soft
6

Now add dry ingridents like turmeric and red chilli powder. Mix and cook till oil get separated from them
7

Add tomato puree & ½ glass water and mix them. Cover and cook for another 5 minutes or till oil get separated from it
8

Add finely chopped green coriander & mint leave and slit green chill. Mix and cook it for another one minute
9

Finely add cream and mix it. Cook for another one minute
10

The dish is ready to be served with any Indian bread