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 cook 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 about 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 after soaking it overnight. You may use canned chickpeas, but the dry ones are always better. The sauce is the a usual onion-tomato gravy, but I prefer making it in ghee for extra flavor. I chopped the potatoes into nice small pieces so that get easily cooked and catches the flavors. I have used minimal spices but the best part about it is finishing it off with a crushing of kasuri methi. I don’t know about you, but I love any gravies that end up with a sprinkling of that delicious thing. It makes it smell good as well as just ups the flavor 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 adding some coconut milk and adjusting my seasonings. Off to this simple recipe…
Aloo Chana Masala | Aloo Choley ~ Chickpeas with Potato
- 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
- Pressure cook 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 green chillies for a minute.
- Add the onion and saute till wilted.
- Add in the tomato and cook till mashed.
- Now add the chopped potatoes along with turmeric, chilli, coriander powders and some salt and toss well. Sprinkle water if necessary.
- Cook till the potatoes are almost done, tossing occasionally.
- Add chickpeas at this point and toss to coat the masala. Add water if needed and cook till the potatoes are completely done.
- Sprinkle the garam masala and kasuri methi, adjust seasoning. Toss.
- Switch off, garnish with coriander leaves if using and serve hot with chapathis or rotis.