Aloo chana Tarkari | Potato Chickpea Curry || How to make Aloo Chana Tarkari with step-by-step photos
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Take a medium-sized pan/pot and heat the oil on a medium flame
Aloo Chana Tarkari is quite a classic breakfast recipe, a tasty aromatic flavored veggie dish, best served with kachoris, purees
- 200g, potatoes, boiled and unpeeled
- 100g, chickpeas boiled
- 25 ml/2 tbsp, cooking oil
- 1 tbsp, onion, carrot pickles
- 2 tbsp, fresh coriander leaves
- 1 tsp, green chili
- 2 tbsp, homemade aloo chana masala
- 100g, homemade yogurt
- 1 pcs, garlic clove crushed
- 1/4 tsp, cumin seeds
- Firstly soak all-white chana overnight by putting 1 tsp baking soda
- In the morning wash, all chickpeas under the running water then put the chickpeas with water in a large-sized pot,
- Bring it to a boil and remove all scum on top
- Cover it and cook till turns soft
- Note: If water remains in the channa after boiling don’t discard it at all strain the chana and keep it aside along with channa water.
- On the other hand, put potatoes water along with salt in the pot
- bring it to a boil
- Then cover the lid and cook till turns soft
- Drain the potatoes from the water
- Let them cool down completely, right after coarsely chopping the potatoes with skin
- Take a medium-sized pan/pot and heat the oil on a medium flame
- Then add cumin seeds and crushed garlic cloves and let them saute for 30 seconds on low flame
- Now put aloo Tarkari masala powder along with splashing some water to prevent burning
- Sauté the masala for a minute on low flame
- Then add chopped aloo and chana
- Mix them well with roasted masala on a low-medium flame
- Pour remaining chana water and stir to mix well, bringing it to a boil.
- Cover the lid and allow to cook another 20 minutes on low-medium flame.
- If you don’t have remaining chana water then you can add plain water for use in aloo chana Tarkari.
- Meanwhile in the grinder jar add yogurt, garlic, and green chili. cumin seed grinds them together until well blended.
- Transfer to the small bowl then add water and salt, stir to mix well, and keep the thin consistency of the green raita keep in the fridge.
- After 20 minutes remove the lid and mash them slightly with the hand masher add coriander leaves and green chili.
- Simmer it for 3 minutes.
- Now ready to serve with kachori, pickles, and green raita