Aloo Chana Gravy

Aloo Chana is a nutritious yet delicious gravy dish, enjoy it with Phulka, Paratha, Jeera Rice or just steamed rice. 

Course: Main Course

Cuisine: Indian

Time: Preparation – 7 hours 10 mins, Cooking – 50 mins, Total – 8 hours.

Servings: 3-4

Ingredients:

1. Black Chickpeas – 1/2 cup (soaked over night or 7-8 hours)
2. Potato – 1 large (peeled and chopped in cubes)
3. Onion – 1 medium (blend to a smooth paste)
4. Tomato – 2 medium (blend to a smooth paste)
5. Green Chilli – 2 (blend along with tomatoes)
6. Ginger Garlic Paste – 1 tbsp
7. Cumin Seeds – 1 tsp
8. Asafoetida a pinch
9. Turmeric Powder – 1/4 tsp
10. Red Chilli Powder – 1/2 tsp
11. Garam Masala Powder – 1/2 tsp
12. Chana Masala Powder – 1 tsp
13. Coriander Powder – 2 tsp
14. Dried Fenugreek Leaves (Kasuri Methi) – 1 tsp
15. Oil – 2 tbsp
16. Water – 2.5 cups or as needed
17. Coriander Leaves for garnishing
18. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Aloo Chana Gravy:

1. Thoroughly rinse the soaked chane and add it to pressure cooker along with 2 cups of water and salt. Close the lid and let the first whistle blow on a high flame then cook for 15 mins on a low flame. Keep aside
2. Heat oil in a pan, add cumin seeds and asafoetida. Let it splutter
3. Add ginger garlic paste and saute until aromatic
4. Add onion paste and saute until light golden brown
5. Add tomato-green chilli paste, turmeric powder, red chilli powder, coriander powder, chana masala powder and kasuri methi. Mix and cook until oil starts to separate
6. Add this cooked masala to the boiled chane along with potatoes, salt and 1/2 cup water (or needed) in the pressure cooker. Close the lid and let the first whistle blow on a high flame then cook for another 15 mins on a low flame. Turn off the flame and do not release the pressure. Once pressure settles down, open the lid and crush a few potatoes
7. Add garam masala powder and coriander leaves. Mix and your Aloo Chana Gravy is ready.