When it comes to flexibility for a wide variety of dishes, aloo (or potatoes in simple English) earns a spot. It can be paired up with or put in almost anything.
In this recipe, we are incorporating chickpeas (kabuli chana) and the gravy made here for aloo chana. The presence of aloo adds volume and texture to the sauce and thus, gives it a much better feel and taste.
For pressure cooking
- ½ cup of dried white chickpeas (chole or kabuli chana)
- 1 ½ cups of water
- 2 black cardamoms
- ½ inch piece cinnamon stick
- 1 tea bag
For the curry
- 1 medium (or ¾ cup) of potatoes, boiled, peeled and cubed
- 1 tbsp. of ghee (clarified butter) or oil
- ½ medium (or ½ cup) of onion, finely chopped
- 1 tsp. of ginger paste or freshly grated
- 1 tsp. of garlic paste or freshly grated
- 2 tbsp. of cilantro or coriander leaves, finely chopped
- 1 green chili, finely chopped
- 2 small (or ¾ cup) of tomato, pureed
- ¼ tsp of turmeric powder
- 1 tsp. of red chili powder
- 1 tsp. coriander powder
- ½ tsp. of cumin powder
- ½ tsp. of garam masala
- 1 tsp. of anardana powder (dried pomegranate seeds powder)
- 1 tsp. of amchur powder (dried mango powder)
- Prepare the dried chana by washing them under running cold water until the water runs clear.
- After that, soak them in water for at least 8 hours (or overnight) so they can double their size.
- After 8 hours, remove the water you used in soaking and put 2 fresh cups of water.
- Add the cinnamon stick, teabag and black cardamoms.
- Pressure cook for aobut 2 whistles over high temperature and for 15 minutes over low heat. Let the pressure go down before opening the cooker’s lid.
- Notice that the liquid has darker color and this is due to the teabag. Discard the tea bag as well as the whole spices.
- You can either pressure cook or microwave your potatoes; or if you have some boiled potato left-overs, you can use them, too.
- Heat oil or ghee in a pan over medium heat and add the onions. Season with some salt and cook until they are translucent and soft.
- Add the green chili and the garlic and ginger pastes. Mix them well and sauté for about a minute or until the smell of raw ginger fades away.
- Add the pureed tomatoes, mix and cook until the moisture evaporates. Stir in between to avoid it sticking onto the pan.
- Add the spice powders—turmeric, red chili, coriander, cumin, amchur, anardana and garam masala powders.
- Mix them well and cook for about a minute.
- Add the cooked chana (together with its water) and the aloo or potatoes.
- Mix again and bring the mixture into a boil.
- Let it simmer for about 5-7 minutes or until it attains the gravy consistency.
- Finally, add the finely chopped cilantro and turn off the heat.
Time and Serving
- Preparation : 8 hours and 15 minutes
- Cooking : 40 minutes
- Serving : makes 2