Tuesday, October 15, 2013

Black Chana Aloo masala( Black Chickpea potato gravy)

Hi Readers,

This is quiet a common dish that is prepared in India. It has many variations, this can be prepared without onion garlic , can be dry or with gravy. Adding potato is also optional. Generally, we the people of Odisha like curry with Potato, but in South potato is not liked. So, the choice is all yours. I like it with hot Poori's or paratha. Here, is a recipe for you.

1 cup Black chickpeas - (kala chana)
1  Medium-sized onion - peeled and chopped
1  Fresh ginger about 1 inch - peeled and chopped
3  tablespoons Vegetable oil
A generous pinch ground asafetida or tiny lump asafetida
1/4 teaspoon Whole cumin seeds
4 Medium-sized potatoes - peeled and quartered
1 teaspoon Ground coriander
1/4 teaspoon Ground turmeric
1 teaspoon Garam masala
1/4 teaspoon Cayenne pepper
1 teaspoon chaat masala

Sort and clean the chickpeas and wash them under cold water. Drain. Soak for 8 hours in a bowl . Place chopped onion, garlic, and ginger in the container of a blender with 3 tablespoons of water. Blend at high speed until you have a smooth paste. In a 4-quart pot, heat the oil over a medium-high flame.

When hot, put in the asafoetida and cumin seeds. After a few seconds, when the asafoetida expands and the cumin darkens, put in the paste from the blender, keeping face averted. Fry, stirring, for about 5 minutes. Now drain the chickpeas and add them to the pot. Also put in the potatoes, coriander, turmeric, garam masala, salt,chat masala, the cayenne pepper, and 2 cups of water. Bring to a boil. Cover, and allow to simmer gently.Serve hot garnished with coriander leaf. To serve: This dish tastes very good with hot pooris or parathas. Some kind of relish-perhaps cucumber and tomato with lemon juice-should be served with it. For a complete meal add a green vegetable dish.

No comments:

Post a Comment