17 June 2013

Aloo Channa V's father's recipe

I love simple recipes, and this one makes the cut! So easy to prepare, and assemble! Perfect with bhatura, naan or chapati! Uncle served it with home made kachoris!

Sorry, no pictures, but it looks like channa masala

Potatoes - 5
Garbanzo chickpeas cans - 2
Jeera seeds
Jeera powder -3 tsp
Coriander pwdr - 3 tsp
Red chilli pwdr - 2 tsp
Turmeric pwdr- 1 tsp
Pudina dhania masala MDH brand - 2 tsp (I substituted, see recipe)
(If you don't have this, have some cilantro, green chilli and mint leaves on hand)
Oil - 4 tbsp
Ghee - 1 tbsp

Cut potatoes into medium sized chunks and soak them in water. In a mixer, grind together 1/2 bunch cilantro, 2 green chillies and 3 mint leaves into a paste.

In a pan, heat the oil and ghee together till hot. Add the jeera seeds, and all the powders (except the pudina dhania masala) stirring so that they don't burn in the hot oil. When the powders smell fragrant, add the potatoes, empty the two cans of garbanzo beans with the water, and add the ground cilantro-mint masala. Add about 4 cups water, salt and cover and cook on a very low flame. Cooking time can be 1 hour. Let it simmer till the potatoes have cooked through, the garbanzo beans are disintegrating and the curry has started to thicken.


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