ALOO CHANA CURRY - Main Course - Curries - Foodfied

ALOO CHANA CURRY

January 25, 2017

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Preparation time -20 minutes

Cooking time -30 minutes

Serving -7-8

Cuisine –north Indian

A step by step recipe of aloo chana rassedar –a restaurant style curry recipe of bengal gram and potato.

This recipe is basically a Punjabi dish. This Is a simple dish which goes very well with rice and roti.

Sometime this kind of dishes you never plan. I mean if you don’t have any vegetable in your freeze and you are thinking about a side dish for the Tiffin of your husband then what comes in your mind off course some dry lentils or chickpeas or the Bengal gram.

But dry bengal gram is not ok as a side dish with roti so you have to make it in curry form.

So I have added some potatoes into it, to make the recipe tastier.

Ingredients for aloo chana curry –

  1. Boiled Bengal gram -3 cups
  2. Boiled potatoes -5-6
  3. Chopped onions -1 cup
  4. Chopped tomatoes -1 cup
  5. Crushed garlic-ginger-green chili paste -2 tbsp
  6. Oil -3 tbsp
  7. Cumin seeds -1 tsp
  8. Bay leaves -3
  9. Red chili powder -1 and ½ tbsp
  10. Coriander powder -2 tbsp
  11. Turmeric powder -1 tsp
  12. Salt to taste
  13. Chopped coriander for garnishing

How to make the aloo chana curry? -

  1. Soak the bengal gram for whole night.
  2. Boil them along with potato and salt.
  3. Now take out them in a strainer.
  4. Now peel the potatoes.
  5. Crush them slightly.
  6. Now heat oil in a pan and temper it with cumin seeds and bay leaves.
  7. Add chopped onions in it.
  8. Mix well the onions and add crushed garlic-ginger-green chili paste.
  9. Mix well and sauté until it turns to brown.
  10. Now add chopped tomatoes in it.
  11. Mix well and cook for 2 minutes.
  12. Now add red chili powder, coriander powder, turmeric powder and salt to it.
  13. Mix well and cook until oil comes up.
  14. Now add the boiled bengal gram and potato to it.
  15. Add water for curry.
  16. Cook for 5 minutes.
  17. Garnish with chopped coriander and serve hot.

Step by step recipe with pictures –

Soak the bengal gram for whole night.

Boil them along with potato and salt. pressure cook them for about 6-7 whistles.

Now take out them in a strainer.

Now peel the potatoes.

Crush them slightly.

Gather the chopped and crushed ingredients.

Now heat oil in a pan and temper it with cumin seeds and bay leaves.

Add chopped onions in it.

Mix well the onions

and add crushed garlic-ginger-green chili paste.

Stir it and check.

Mix well and sauté until it turns to brown.

Now add chopped tomatoes in it.

Mix well and cook for 2 minutes.

Now add red chili powder, coriander powder, turmeric powder and salt to it.

Mix well and cook

cook until oil comes up.

Now add the boiled bengal gram and potato to it.

Add water for curry.

Cook for 5 minutes.

Garnish with chopped coriander and serve hot.

NOTES –

  1. If your curry is more watery than take 1 tbsp of corn starch in a bowl and mix with 2 tbsp of water, and add this solution into your curry. Your curry will become thick.
  2. If you want a creamy taste in your curry then add some cream or malai into it.
  3. You can also add 1 tsp of crushed kasuri methi into it.


MADE BY RITU WITH LOVE
Ritu
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