Aloo chana masala aloo choley chickpeas with potato

An easy dry curry recipe with chickpeas and potatoes…

Are you team potato like me? I believe potatoes make everything better. Just add them into any gravy and they instantly make it anything else than boring! ???? That is what I felt when I made this super easy dish as a part of this week’s Blogging Marathon #137 theme of “Gravies with Lentils/ Beans”. Chickpeas is something I melt regularly but somehow my girls were getting a little bored of the usual curry or the salad I make. When I saw the option of pairing them with potatoes, I had to try it. In fact, I was wondering, why I never thought well-nigh it before… Hehe…

I have a family who prefers scooping curries rather than pouring curries, and hence I tried preparing this gravy that way. I cooked the chickpeas separately without soaking it overnight. You may use canned chickpeas, but the dry ones are unchangingly better. The sauce is the a usual onion-tomato gravy, but I prefer making it in ghee for uneaten flavor. I chopped the potatoes into nice small pieces so that get hands cooked and catches the flavors. I have used minimal spices but the weightier part well-nigh it is finishing it off with a superincumbent of kasuri methi. I don’t know well-nigh you, but I love any gravies that end up with a sprinkling of that succulent thing. It makes it smell good as well as just ups the savor quotient a lot. Like I mentioned, if you like some gravy to your dish, you can finish it with some water and whisked yogurt. In fact, I served the leftovers the next day afternoon subtracting some coconut milk and adjusting my seasonings. Off to this simple recipe…

Aloo Chana Masala | Aloo Choley ~ Chickpeas with Potato

Course Accompaniments

Cuisine Indian/ Pakistani

Prep Time 8 hours

Cook Time 45 minutes

Servings 4

Author Rafeeda AR

Ingredients

1/2 cup chickpeas soaked overnight
1 tbsp ghee
1 tsp cumin seeds
1 tsp ginger garlic paste
4-5 green chillies minced
1 onion thinly sliced
1 tomato chopped
3 meduim potatoes chopped
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 tsp coriander powder
3/4 tsp garam masala powder
1 tbsp kasuri methi
Salt and pepper to taste
Coriander leaves for garnish

Instructions

Pressure melt the soaked chickpeas with some salt till done. Drain and set aside.
In a saucepan, heat ghee. Fry the cumin seeds. Fry the ginger garlic paste and untried chillies for a minute.
Add the onion and saute till wilted.
Add in the tomato and melt till mashed.
Now add the chopped potatoes withal with turmeric, chilli, coriander powders and some salt and toss well. Sprinkle water if necessary.
Cook till the potatoes are scrutinizingly done, tossing occasionally.
Add chickpeas at this point and toss to stratify the masala. Add water if needed and melt till the potatoes are completely done.
Sprinkle the garam masala and kasuri methi, retread seasoning. Toss.
Switch off, garnish with coriander leaves if using and serve hot with chapathis or rotis.

Notes

If you want increasingly sauce, you can add some whisked yogurt and water at the end and bring it to simmer. I tried subtracting thin coconut milk to the leftover and adjusted the seasoning. It tasted wondrous with rice.