Aloo Channa Tarkari Potato And Garbanzo Beans In A Curry Recipes

CURRY CHANNA AND ALOO

Steps:

• Pick over chickpeas, remove any stones and debris and wash with several changes of water. Soak chickpeas in about 5 cups of water overnight. Drain.
• Add 8 cups of water and chickpeas to a saucepan and bring to boil over high heat. After it comes to a vigorous boil, reduce heat to medium. Continue cooking until fork tender but not mushy, about 20-25 minutes(could take longer on your stove). Strain, reserving liquid (produces about 5 cups of liquid).
• Grate or mince garlic. Mince culantro. Peel, wash and cut potatoes in quarters lengthwise, wash and roughly chop scallions and thyme. [chopped thyme sprigs are inedible and could be dangerous for kids. For this reason, I usually keep thyme whole and remove whole sprigs after cooking is complete.]
• Make curry paste. Mix curry, half of garlic(6 cloves), minced culantro (bandhania) and 1/2 cup water in a small bowl.
• Pour oil into a large heavy bottomed pot over high heat, heat. When hot, add methi, cook until it darkens. Add the onion and hot pepper, cook for 3 minutes. Add remainder of garlic and cook until the edges of the onion become golden brown.
• Add curry paste and cook until it darkens, becomes grainy and fragrant and separates from oil, about 3-5 minutes. At this point you can rinse the "curry paste" bowl with a little water{1 tablespoon} and add to pot.
• Add potatoes and cook for about 3 minutes, stirring constantly.
• Add chickpeas, scallion, thyme, remainder of minced culantro and salt. Cook about 3-5 minutes, stirring occasionally to prevent chickpeas and potatoes from sticking.
• Add reserved liquid and enough water to cover the chickpeas and potatoes, about 5-6 cups. Stir, scraping up the spices at the bottom of the pot.
• Bring to a boil. Reduce heat to low, cover and cook, [stirring every 8 minutes and cutting potatoes in half using spoon], until potatoes are tender and sauce thickens (but not totally evaporated), about 40-60 minutes. [At the end of cooking, I mash about 4 pieces of potato with the back of the spoon to allow the sauce to thicken more rapidly]. If the chickpeas are not tender enough for your liking, continue to add two cups of water, in increments, until it's your desired texture. Some like it more firm than others. It helps to stir the pot repeatedly for about 5 minutes to bring it to the right consistency.
• Remove cover, stir in cumin and chopped culantro and cook for an additional 5 minutes until sauce thickens but is not totally evaporated.
• Rest for 10-15 minutes before serving to allow sauce to thicken further.

CURRY CHANNA AND ALOO (POTATO)

Steps:

• If dried channa is used, pressure cook the channa in salted water (1 tsp salt) until tender. Drain and set aside the channa and the channa water. (Note: it is also recommended to soak the channa in water first. Strain and the pressure cook the beans).
• Wash, peel and chop the potatoes. Heat oil and add onion and garlic. Add the curry and cook until almost dry. Add potato and green seasoning. Stir until coated with curry.
• Add channa and mix. Then add the pimento and chadon beni. Add the "channa" water (about 2 cups).
• Cook until potatoes are tender and mixture is thick. Season with salt, geera, masala. Add pepper to taste.

ALOO CHANNA TARKARI (POTATO AND GARBANZO BEANS IN A CURRY)

Steps:

• heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling.
• add cubed potatoes and garbanzo beans and 2 - 2 1/2 cups of water and salt.
• add a drop or two of food color, crushed black pepper, crushed red chillies and turmeric.
• cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little.
• with the back of a spoon, mash some of the potatoes and beans, add a little more water and let cook another 10 - 15 mins till the curry has thickened.
• mix in lemon juice, stir well.
• pour into serving dish, garnish with mint leaves and serve.

ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)

Steps:

• Rinse and drain the garbanzo beans; place in a bowl.
• Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
• Remove potatoes, drain and set aside to cool.
• In a small mixing bowl, mix the tamarind paste and water.
• Add the chili powder, sugar and salt; mix well.
• Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
• Mix well and adjust salt to taste.
• Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.