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Aloo Chana

Aloo Chana

NOTE: Adapted from here

Ingredients

  • 1 Can Chickpeas (400g, drained)
  • 1 1/2 cup Potatoes (peeled, diced)
  • 3/4 cup tomato puree (3 smallish tomatoes blended)
  • 1 tbsp tomato paste (optional)
  • 1 tbsp green chillies (chopped) (NOTE: I just used green onion for a milder taste)
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tbsp ginger crushed (one good sized knob)

Spice Powders (ok to premix):

  • 3 tbsp Chana Masala
  • 1 tsp chilli powder (red)
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp dry fenugreek leaves (kasuri methi)

For End

  • 1/2 tsp mango powder (amchoor powder)
  • 2 tbsp coriander leaves

Method

  • Heat oil in pan, add mustard and cumin seeds.
  • Once they crackle, add Ginger and Chilies and fry for a few seconds.
  • add in tomato puree, tomato paste (if using), allow to cook for 3-4 minutes, until somewhat thickened.
  • Add in Spice Powders, mix for a couple of minutes.
  • Add 2-3 cups of water, season with salt.
  • Cover pan, cook for 15 minutes. If looking too wet, remove lid and cook for a few more minutes. If looking dry, add a bit more water.
  • Cook until potatoes are tender, but not mashed.
  • Add Amchoor Powder, cook for another minute.
  • Garnish with coriander leaves.
  • Serve with rice, naan, or roti.