Aloo Chane Gravy

This recipe comes from my Mom’s kitchen. As I always say she’s the best cook. By adding potatoes, it makes the gravy a little thick and it can be enjoyed with the phulkas.

Course: Main Course

Cuisine: Indian

Time: Preparation – 5 mins, Cooking – 40 mins, Total – 45 mins

Servings: 2-3

Ingredients:

  1. Black Chickpeas (Chane) – 1/2 cup (soaked over night)
  2. Potato (Aloo) – 1 medium
  3. Onion – 1 medium (puree)
  4. Tomato – 2 medium (puree)
  5. Green Chilli – 1 (puree along with tomatoes)
  6. Ginger Garlic Paste – 1 tbsp
  7. Cumin Seeds – 1 tsp
  8. Turmeric Powder – 1/3 tsp
  9. Red Chilli Powder – 1/3 tsp
  10. Garam Masala Powder – 1/3 tsp
  11. Chana Masala Powder – 1/2 tsp
  12. Coriander Powder – 1 tsp
  13. Asafoetida – 1/5 tsp
  14. Oil – 2 tbsp
  15. Coriander Leaves – 2 tbsp
  16. Water – 2 cups
  17. Salt to taste.

PS: 1 Cup = 250 ML

How to make Aloo Chane Gravy:

  1. Heat oil in a pressure cooker. Add cumin seeds and asafoetida. Let it splutter
  2. Add ginger garlic paste. Saute for a few seconds
  3. Add onion puree. Cook till golden brown
  4. Add tomatoes and green chilli puree. Saute
  5. Add spices – turmeric powder, red chilli powder, garam masala powder, coriander powder and chana masala powder. Mix and cook till oil starts to separate
  6. Add chane, potatoes and salt. Mix
  7. Add water. Mix well
  8. Close the lid and let first whistle blow on a high flame. Then turn the flame to low and cook for 30 mins (do not worry about the whistles at this point)
  9. Turn off the flame. Do not release the pressure
  10. Once pressure settles down. Open the lid. Stir it
  11. Your Aloo Chane Gravy is ready. Garnish with coriander leaves
  12. Serve hot with phulkas.

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