Aloo Chana Salan
Aloo Channa Shorba Salan is a delicious soupy curry cooked in the Pakistani manner. It goes very well with rice, poori, roti, paratha and on it's own
- Prep time
- --
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp oil
- 1 medium onion (chopped finely)
- 4 cloves garlic (minced)
- 1 small piece ginger (minced)
- 1 tbsp cumin seeds
- 2 small tomatoes
- 1 medium-sized potatoes (chopped)
- 1 tin chickpeas, drained ((1 tin drained = 240g/1 cup))
- 2.5 tsp cumin powder
- 3 tsp coriander powder
- 1 tsp red chilli powder
- 1.5 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Firstly, chop the potatoes and soak them in cold water till needed. This step is optional but it removes some of the starch from the potatoes, meaning the shorba won't become thick and starchy after sitting for a while.
- 2
In a pot, heat the oil and add the chopped onions, minced garlic, minced ginger and cumin seeds. Heat this on low for about 15 minutes, till the edges are browning and the onions soften and reduce. Stir occasionally.
- 3
Add the tomatoes, all the spices and 3/4 cup water. Bring to a boil, then cover and simmer on low, stirring occasionally.
- 4
Once most of the water has dried out and the mixture is beginning to come together, uncover and turn the heat to high. Sauté, stir and mash this mixture whilst on high till all the water has dried out. Our aim is to mash most of the onions and tomatoes completely. If after drying out all the water you feel they haven't mashed sufficiently, add 1/2 cup of water and continue to sauté and stir till he water dries off once again.
- 5
Once the masala is completely dry from water and is 90% or more mashed, add 4 cups of water, the chickpeas and the potatoes.
- 6
Bring to a boil, then cover and simmer for 15 minutes, or until the potatoes have cooked.
- 7
Garnish with coriander before serving (do as I say, not as I do, as I clearly forgot).