Ingredients:
White chickpeas/kabuli chana - 1 cup
Potatoes - 2 Boiled and diced in small size
Onion - 1 pureed
Tomatoes - 2 pureed
Ginger Garlic Paste - 1 tblspoon
Cumin seeds - 1/2 teaspoon
Asafetida - 1 pinch
Turmeric powder/Haldi - 1/4 teaspoon
Red chilli powder/Lal Mirch - 1/2 teaspoon
Coriander powder /Dhaniya - 1/2 teaspoon
Garam masala - 1 teaspoon
Dry mango powder/Amchoor - 1/2 teaspoon
Salt - to taste
Oil - 1 tblspoon
Fresh Coriander/Mint - few leaves
Method:
Wash and soak chickpeas overnight or for quick workaround use a can.
Next morning pressure cook the chickpeas with 2 cups of water upto 6-7 whistles.
Once pressure is cooled down, drain and reserve the water.
Keep the cooked chickpeas aside.
Boil and dice the potatoes into small size to match the chickpeas.
Heat 1 tablespoons of oil in a Heavy bottomed Pan/Karahi.
Add Cumin seeds and Asafetida. Once the seeds starts spluttering, add the ginger-garlic paste.
Cook until the raw smell goes away.
Add Onion Puree and stir fry till puree become translucent.
Add tomato puree, turmeric powder, salt, coriander powder, amchoor and red chilli powder and mix well. Cook for 2 minutes covered with lid.
Add boiled chickpeas and diced potatoes and mix well.
Add garam masala now and mix well.
Add reserved stock of chickpeas and bring it to medium consistency.
Cook on a medium flame covered with a lid for about 8-10 minutes.
Garnish with Coriander or mint leaves and serve Chole Aloo hot with rotis or puris.
This dish can also be a good accompaniment for your Thali meals.
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