ALOO CHANA IN GREEN GRAVY
Aloo Chana in Green Gravy - This is one of the simplest and delicious recipe prepared with potatoes and chickpeas, flavored with mint and coriander leaves. Whenever I soak chana ,I always go with chana masala and this time with a slight twist I came with this recipe. In this gravy, I have used only turmeric powder, so add and adjust spice powders according to your taste. This goes very well with hot roti's :)
Preparation time : 15 minutes
Cooking time : 35 minutes
For this recipe you need
- 2 cups of chick peas (kabuli chana)
- 2 medium sized potatoes, boiled and cubed
- 1 big sized onion, thinly sliced
- 1 capsicum, diced
- 2 tsp. of ginger-garlic paste
- 1/2 tsp. of turmeric powder
- 2 tbsp. of lemon juice
- 1/2 cup of grated coconut
- 3 -4 nos. of green chillies
- 6 - 8 nos. of cahewnuts
- Handful of fresh coriander leaves and mint leaves
- 1 tsp. of cumin seeds
- Few nos. of cinnamon and cloves
- 2 cardamom
- 2 bay leaves
- 3 - 4 tsp. of oil
Soak the chick peas in water overnight or for 6 hrs.
Pressure cook the chana with a pinch of salt for 3 - 4 whistles. Drain and reserve the excess water ,take 1/2 cup of cooked channa,grind them coarsely and keep it aside.
Heat oil in a pan. Add all the seasoning ingredients, fry for a min.
Add chopped onions ,fry them until they turn soft.Stir in the ginger- garlic paste and mix well.Add the capsicum and cook until tender, make sure that you don't overcook it.
Tip in the cooked chana and potatoes , saute it for a while . Pour the grinded gravy, add salt, turmeric powder and stir them slowly on medium flame.
Add the grinded chana paste ,add 1 cup of reserved water,that was used to cook the chickpeas and bring it to boil.(Adjust the water according to your consistency ). Reduce the heat and cook until the raw smell of the gravy goes off. Finally add the lemon juice and remove from heat.
Aloo chana in green gravy is ready to be served............
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