Best 2 Vegetarian Indian Aloo Chana 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.

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)

Steps:

• Heat oil in a large pot or very deep skillet over medium high heat.
• Add onion and garlic, cook for 3 minutes until onion is translucent.
• Add Curry Spices and stir for 1 minute.
• Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
• Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
• Adjust salt to taste, stir through scallions/shallots and parsley.
• Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!