Aloo chana Tarkari | Potato Chickpea Curry || How to make Aloo Chana Tarkari with step-by-step photos
It is known as a street food snack with a tempting look that will not allow you to resist it, It has great nutrition value, prepared with chickpeas, potatoes, and some seasoning, as a snack is a popular recipe all over Pakistan
I love to have it as a veggie dish with puree and paratha alongside carrot and garlic pickles always been my hot favorite snack, so let's begin
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Firstly soak all-white chana overnight by putting 1 tsp baking soda
In the morning wash out all chickpeas under the running water then put 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
Take a medium-sized pan/pot and heat the oil on a medium flame
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.
On the other hand put potatoes, water along salt in the pot, and bring it to boil_Then cover the lid and cook till turns soft_Drain the potatoes from the water then cool down completely, right after coarsely chop 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, add aloo tarkari masala powder along with a splash of some water to prevent burning, and sauté the masala for a minute on low flame
Then add chopped aloo and chana. Mix them well with roasted masala on low-medium flame, pour the 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 in the fridge.
Aloo Chana Tarkari is quite a classic breakfast recipe, a tasty aromatic flavored veggie dish, best served with kachoris, purees
Ingredients:
- 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
How to make the Aloo Chana Tarkari?
- 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
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