Aloo Chana Masala (Potato Chickpea Curry) Recipe – a simple home style curry. Serve with steamed rice, curry and a simple salad with a pickle – such a simple comforting meal, full of flavour and completely soul-satisfying!
Nothing elevates my sunken spirits like home made comfort food. I find as much ( if not more) joy in the process of creating from scratch as I do in exploring a new restaurant. Soaking chickpeas before hitting the bed, knowing that these will turn into something scrumptious the next day, has its own charm. Pouring a warm hearty curry, over a bowl of steamed basmati rice, oh the bliss! Few other things in life can offer that satisfaction.
This recipe of Chickpeas and Potatoes is easy to turn around. If you decide to make it last minute, you can use canned chickpeas and only boil the potatoes separately with a little salt. With the back of your spoon, just crush a few of the potatoes and chickpeas to give it a richer, creamier curry. You can relish it both with rice or rotis.
I almost always make a side dish of cherry tomato and onion salad – quarter the tomatoes, finely slice onions, add salt, sugar, chaat masala and generous squeeze of lemon juice. Steamed rice, curry and the salad with a little green chilli pickle – such a simple comforting meal, full of flavour and completely soul-satisfying!
- 300 gms Chickpeas (soaked overnight)
- 1 Potatoes - large
- 2 Onions (finely chopped)
- 1 tomato (finely chopped)
- 2 green chillies ( slit length-wise)
- 2 tbsps coriander leaves (finely chopped)
- 1 Bay Leaf
- 4 Cloves
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1/2 tsp chilli powder
- 1/2 tsp turmeric Powder
- 1/4 tsp coriander Powder
- 1/4 tsp cumin Powder
- 1 tsp garam masala Powder
- 1/4 tsp Amchoor (Dry mango) Powder
- 1 tbsp ghee
- to taste salt
In a pressure cooker, add the overnight soaked chickpeas and cubed potatoes with a little salt. Pressure cook on low heat.
In a pan, heat the ghee. Once it melts, add the bay leaves, cloves, green chillies, ginger and garlic pastes.
Fry until lightly browned and fragrant. Add in the onions and once softened, add the tomatoes.
When the oil starts to separate, add the cooked chickpeas and potatoes and all the dry spice powders. Mix well and adjust salt accordingly. Let it simmer for unto 5mins.
Garnish with fresh chopped coriander leaves when ready.