Aloo Chana Masala is a Punjabi recipe made from white chickpea blended with Indian spices, cooked in spicy grevy and served with either hot Pooris or Bhature. A must try recipe to know the taste of Punjab.
6 to 7 tsp water for grating the pomegranate seeds
3_4 medium tomatoes, finely chopped
2 to 3 green chilies or as need slit or sliced
½ tsp turmeric powder/haldi
¼ to ½ tsp red chili powder/lal mirch powder
2 tbsp ghee or 2 tbsp oil
½ inch ginger/adrak julienned
1 green chili, sliced
1 to 2 tbsp chopped coriander leaves / dhania patta
Salt as need
Douse the dried chickpeas or chole in adequate water overnight or for 8 to 9 hours. Drain the water.
Wash the potatoes well in a pressure cooker, add the chickpeas, potatoes and 3 to 4 cups water. Set Pressure cook on medium to high flame for 7 to 9 whistles.
Remove the potatoes and pare and quarter or dice them.
Stress the stock of the chickpeas and hold it aside.
Make a well powder of the spices noted under the chana masala powder and list in a dry grinder.
Make a paste of the dry pomegranate seeds. Hold aside. If you want you can strive the pomegranate seeds paste.
In a kadai or pan, get the drained chickpeas and raise in the pomegranate seeds paste.
Cook on a low to average flame stirring at times, till the liquids dry up.
Now add potatoes, tomatoes, green chilies, turmeric powder, red chili powder, the ground chana masala powder, salt and 1 cup of the filtered chana stock.
Shift good and let the groom cook for 8 to 10 minutes on low to average flame.
Heat 1.5 tbsp oil or ghee in a small or medium pan.
Add this hot ghee or oil to the chana mixture. Shake and cook for 2 to 3 mins.
After this, add ¾ to 1 cup water and extend to cook for remaining 4 to 5 minutes or till the gravy heaviness.
Check the taste of all the things and add more salt if need. Heat the remaining ½ tbsp ghee or oil in the same small or medium pan and add up the hot oil or ghee to the chana masala.
Switch off the fire and touch in the ginger juliennes, coriander riffs and green chilies.
Now, Aloo Chana Masala is ready. Serve Masala hot with friends.
Punjabi cuisine is the foods associated with Punjab region of both Pakistan and India. Due to spread of Punjabis all over the world Punjabi cuisine is well know in many parts of the world.
Related recipes you might be interested
Chana masala | Bengal Gram Curry Chana masala or Chole masala or channay or Chholay masala is a popular dish in India and Pakisthan. It can be served along with Rotis or rice. Chole is popular in North India especially […]
Bhatura | How to make Bhatura Batoora, Bhatoora or bhatura , is a kind of fluffy and deep-fried leavened bread which is a North Indian dish. It is often eaten with chickpea curry, chole or channe, curd and salad […]
Gobi Masala |Cauliflower Masala Cauliflower Masala or Gobi Masala can be served as a side dish along with Rice or Chapati. This recipe incorporates the true taste and aroma of the Great Indian spices.
Vegetable String Hoppers Serving Size: 4
25 string hoppers or Angel Hair Vermicelli rice noodles, cooked, cooled & cut into short noodles.
1/2 medium-sized onion, cut fine sliced
2 tbsp […]
Aloo Matar Paneer My favourite dish Aloo Matar Paneer
One of my favorite Punjabi food is Aloo Matar Paneer. I recently had Aloo Matar Paneer from one of the dhaba on my way to Haridwar. The taste […]
Matar Paneer Masala | Matar Paneer Recipe Indian dishes are considered as one of the most delicious and palatable cuisines on a global level. The blend of spices and the concoction of vegetables and their combination is certainly […]