Aloo Chana Masala Recipe/Aloo Chole Gravy Curry/Sengala Masala Kura-Gravy Curries
Ingredients
- 1/2 cup Chole/Kabuli Chana
- 1 Potato/Aloo
- 1 Onion finely chopped
- 1 Tomto finely chopped
- 1 sp Ginger Garlic Paste
- 1/2 sp Cumin Seeds
- 1 pinch Inguva/Hing
- 1 pinch Turmeric Powder
- 1/2 sp Red Chilli Powder
- 1 sp Coriander Powder
- 1/2 sp Chana Masala
- 1/2 sp Garam Masala
- 1 sp Lemon Juice
- Salt to taste
- 3 sp Oil
- chopped Coriander Leaves
Instructions
- Wash and soak kabuli chana for around 8 hours or overnight, next day put them in a pressure cooker along with soaked water and cook, don't drain the water, use it for cooking.
- Meanwhile boil potato, once done remove the skin and chop it into small pieces and keep aside.
- Heat oil in a pan add cumin seeds, hing, allow it to splutter, then add chopped onion, green chillies, ginger garlic paste and stir.
- Fry until the onions turn translucent add the chopped tomatoes and cook till soft, then add in coriander powder, red chilli powder, turmeric powder, salt and mix well.
- Cook for 30 secs then add chopped aloo, boiled chana along with its water, garam masala, chana masala and cook with a lid for 5 mins on low flame.
- Finely add chopped coriander leaves, lemon juice and mix it well, turn off the flame and transfer into a serving bowl.
- Aloo chole gravy curry is ready, garnish with chopped coriander leaves and serve, serve hot with chapati or puri.
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