When it comes to comfort food that delights both the palate and the soul, Chana Aloo holds a special place in Indian cuisine. This classic dish combines the wholesome goodness of chickpeas and the humble potatoes, creating a flavorful and hearty meal that’s loved by many.
Ingredients:
- 1 cup chickpeas (soaked overnight)
- 2 medium-sized potatoes (peeled and diced)
- 1 onion (finely chopped)
- 2 tomatoes (pureed)
- 2-3 green chilies (slit)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- A pinch of asafoetida (hing)
- Fresh coriander leaves (chopped)
- Salt to taste
- Oil for cooking
Source: www.bonappetit.com
Preparation:
- In a pressure cooker, cook the soaked chickpeas with some salt until they are tender.
- In a separate pan, heat oil and add cumin seeds. Once they splutter, add asafoetida and chopped onions. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute until the raw aroma disappears.
- Add tomato puree and cook until the oil separates from the mixture.
- Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook the masala until the oil starts to release.
- Add diced potatoes and sauté for a few minutes, allowing the masala to coat the potatoes.
- Pour in a cup of water and cover the pan. Let the potatoes cook until they are tender.
- Once the potatoes are cooked, add the cooked chickpeas along with the water from the pressure cooker. Adjust the consistency of the gravy as desired.
- Sprinkle garam masala and garnish with fresh coriander leaves.
- Serve hot with steamed rice, roti, or naan.
With the nutty goodness of chickpeas and the comforting presence of potatoes, this recipe offers a burst of flavors that will leave your taste buds craving for more.
