Aloo Chana Masala or Aloo Chole
A simple satisfying vegetarian curry made with chickpeas and potatoes.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 cup cooked chickpeas
- 1 cup potatoes cut into 1/2 cm thick pieces
- 1 tsp cumin seeds
- 1/2 tsp nigella seeds ((kalonji))
- 2-3 clove 2-3 cloves
- 4 black peppers
- 1 onion diced
- 1 inch ginger (grated) or 2 tsp ginger paste
- 4 clove garlic crushed or 1 tsp garlic paste
- 2 tsp coriander powder
- 1+1/2 tsp red chilli powder
- 1+1/2-2 tsp salt
- 1/4 tsp turmeric powder
- 1/4 tsp baking soda
- 2 tomatoes finely diced
- 3 tbsp chopped cilantro
- as many green chillies as you can eat - I used 4-5 thinly sliced
- lemon wedges for serving
Instructions
- 1
Heat 1/4 cup of oil in a large saucepan or wok, add cumin seeds, cloves, peppers, and kalonji. The seeds will sputter and smell amazing
- 2
Add onions and fry till golden
- 3
Now add the ginger and garlic, stir for a minute or two then add the rest of your dry spices i.e. coriander powder, red chili powder, turmeric powder, and salt.
- 4
Saute for two minutes then throw in the chopped tomatoes, cook till 'bhunn' i.e masalas form a cohesive paste and oil rises above them.
- 5
Now add your chickpeas, potatoes, and baking soda. Stir well, then add one cup of hot water and cover your pan. Bring the mixture to a boil then let it simmer for 20 minutes or until the potatoes are done.
- 6
Mash the potatoes and chickpeas slightly with the back of a large spoon to create a thicker gravy. Taste for salt - you may need to add more.
- 7
Then top with cilantro, chillies, and serve with lemon wedges, achar and hot puris. Yum.