Chana Aloo Masala Recipes

CHANA ALOO MASALA (ALOO CHOLE)

Steps:

• Wash the dried chickpeas under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.
• Then soak in enough water (2 inches above) for at least 8 hours or overnight. Did you forget to soak ahead of time? No worries check out my quick soaking method in the notes below.
• Now discard the soaking water, take soaked chana and freshwater in the pressure cooker. Add whole spices (cinnamon, black cardamoms) and teabag.
• Cover the cooker with the lid, put the weight on and cook for 1 whistle on HIGH + 20 minutes On LOW. Let the pressure go down naturally, then open the lid. Discard the teabag and spices.
• - Cook in instant pot: takes about 10-15 minutes (see the details here - Instant pot chickpeas)
• Heat the oil in a pan on medium heat. Once hot add chopped onions and sprinkle a little salt to speed up the cooking process. Cook until they turn soft and translucent or light pink in color.
• Then add ginger, garlic paste and green chilies. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.
• Now add pureed tomatoes. Cook until most of the moisture from puree evaporates and becomes a thick paste.
• Now add remaining salt and spice powders (turmeric powder, red chili powder, coriander powder, cumin powder, chana masala, amchur, anardana powder). Mix well and cook for a minute. Oil may start to ooze out from the masala.
• Now add boiled chana (along with its boiling water) and boiled, cubed potato. Note: If the boiled chickpeas have too much water then do not add all. Just add enough to make a gravy consistency.
• Mix everything well and let it simmer for 6-7 minutes so the chole and potato get a chance to absorb the masala flavor.
• Lastly, garnish with chopped cilantro. Mix and aloo chole is ready to serve.

VEGETARIAN INDIAN ALOO CHANA MASALA

Steps:

• Soak garbanzo beans in water for 8 hours to overnight. Drain and rinse beans and transfer to a pot. Add vegetable broth and bring to a boil, about 5 minutes. Reduce heat and simmer for 1 hour. Drain and set beans aside.
• Place sweet potatoes and russet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Drain and set aside.
• Meanwhile, add tomatoes to a blender and process until pureed.
• Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.
• Melt ghee in a large nonstick pan over medium-high heat. Add onion and cook until very browned with minimal stirring, about 10 minutes. Add bell pepper, garlic, and ginger and cook while stirring for 2 minutes more. Add spice mixture and cook, string constantly, until very fragrant, 2 more minutes.
• Add drained garbanzo beans, cooked sweet and russet potatoes, pureed tomatoes, and coconut milk to the onion mixture in the pan. Stir well and bring to a simmer, about 5 minutes. Cook until heated through, about 10 more minutes.

CHANA ALOO MASALA

Steps:

• Heat the oil in large pan.add onion and stir it 2-3 minutes then add tomatoes.
• and cook 5 minutes.
• then add chilli powder,turmeric powder,onion seeds green chillies and chickpeas.and stir it 3-4 minutes.
• then add 2 cup water to make thick gravy. Bring the gravy to boil. then add potatoes and salt.
• simmer for 15- 20 minutes and Enjoy.

TRINI CHANA AND ALOO

Steps:

• In a medium Dutch oven or heavy soup pot, add water to cover the chickpeas by 2 inches, and bring to a boil over high heat, skimming the foam, then lower to a simmer. Simmer for 45 to 60 minutes, until chickpeas are tender; drain, keeping the cooking water. (I like to use it later in the recipe; it's also a nice base for soups.)
• Meanwhile, purée the culantro and 1/3 cup water in a blender until smooth. Add a pinch of salt, the garlic and the chile. (Half a deseeded habanero will make the dish gently but noticeably hot. Adjust from there.) Blend until smooth. Stir the herb purée into the hot, drained chickpeas.
• Rinse and dry the pot. Peel the potato, and cut it into 3/4-inch chunks. In the pot, heat the oil over medium heat, add the curry powder and turmeric and stir, until very aromatic and just starting to darken. Carefully add the potatoes and cook, stirring, for 3 minutes. Add the chickpeas and cook, stirring, until you get a little sticking on the bottom of the pot, 3 to 5 minutes. Add a little water to scrape up the stuck parts, then add water to cover by 1/2 inch. (I use the chickpea cooking water, but Dolly Sirju prefers fresh water.) Add 1 1/2 teaspoons of kosher salt.
• Bring the pot to a vigorous simmer, shy of a full boil, and cook until the potatoes are tender and the chickpeas are soft, about 30 minutes. Season with salt to taste. Chop some more culantro. Serve the curry with long grain white rice or roti, and garnish with chopped culantro.

CHANA MASALA

Steps:

• Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
• Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
• Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.