Aloo Chana Masala, now if we have to translate it is ‘spiced potatoes and chickpeas’. This is also a famous Punjabi dish, here first we boil the chickpeas and potatoes (separately of course) and then cook them in spices. It has unique spicy, hot and tangy taste and it usually goes with roti(flat bread), paratha(shallow fried flat bread), puri (deep fried flat bread), naan(flat bread cooked in clay oven) etc.
Since childhood I have this habit of eating left over chana masala with bread slice as midnight snack. Try it, its fun ;)
So friends here is the recipe for Aloo Chana Masala..
Ingredients
½ kg boiled chickpeas
250-300 gm onion paste
2-3 onions, thin sliced
2 tbsp ginger-garlic paste
4-5 chopped green chillies
4 medium sized potatoes, boiled and cube cut
150 gm tomato paste
20 ml lemon juice
30-50 ml oil/ghee
2 tsp cumin seeds
2-3 tbsp coriander powder
Salt, to taste
½ tsp red chilli powder
1 tsp cumin powder
1 tsp chana masala (from Indian grocery stores)
1 tsp chat masala
1 tsp dry mango powder
1 tsp garam masala
1 ½ tsp kitchen king powder
Method
1. Heat the oil/ghee and put the cumin seeds.
2. Add ginger garlic paste when cumin seeds start crackling and sauté for 1-2 mins.
3. Add onion paste and stir occasionally, followed by tomato paste when onions get little bit brown.
4. When oil starts separating from the mixture, add all the spices and lemon juice. Sprinkle some water if mixture sticks at the bottom.
5. Add boiled chickpeas and cook further for couple of minutes.
6. Add potatoes and cook for another couple of minutes till the liquid contents dry.
7. Add onion slices and chopped red chillies.
8. Mix gently and serve hot.
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