Aloo Chana Recipe
Aloo Chole, an old-fashioned dish often served for breakfast in Punjab, boasts a thick, spicy gravy with succulent chickpeas. It's simple to make and has a pretty tangy, umami taste.
Ingredients
- 0.5 KG Chickpeas (Chana)
- 3 Chopped Tomatoes
- 1 White Onions
- 2 Potatoes
- 1 tbsp Garlic & Ginger Paste
- Coriander (For garnishing)
- 3 Green Chilis
- 1 tbsp Turmeric powder
- 1 tbsp Red chili powder
- 1 tbsp Dry Coriander powder
- 1 tbsp salt (Adjustable according to taste)
- 1 tbsp Cumin
- 1/2 tbsp Black pepper powder
- 1 Star anise
- 2 Cinnamons
- 1 Chicken Cube (Optional)
Instructions
Boil The Chana (Chickpeas)
- Soak the chana for 2 hours, remove the water, and toss them in a pressure cooker. Add 1 tablespoon of salt to give chickpeas a flavor. Add 4 glasses of water and pressure cook the chickpeas for 45 minutes to 1 hour.
Cooking Aloo Chana
- Heat 1 cup of oil in a pan, add 1 onion (sliced), fry for a minute, avoiding browning the onion.
- Remove the onions from the pan and transfer them to a juicer machine for grinding. Also, add tomatoes and green chilis together for a quick and flavorful blend. This will save both time and preserve the natural essence in your recipe.
- Add garam masala (cumin, cinnamon, black pepper, and star anise) and ginger-garlic paste to the pan. Sauté on low flame for a minute.
- Add the onion-tomato-green chili paste after garam masala infuses its flavor. Sprinkle ground spices (turmeric powder, red chili powder, and salt), add a splash of water, and stir for 1-2 minutes on medium heat.
- Add potatoes (small pieces) to the gravy for quick cooking. Introduce a chicken cube for savory richness. Simmer for 7-8 minutes on medium heat.
- Now, our key players are the chickpeas (Chana or Chole). Sauté on a medium flame for five minutes, enhancing their savory goodness. Stir gently.
- In the final step, add half a cup of water and let the curry simmer on high flame for 2 minutes.
Video
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