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the aloo chana masala tastes spicy and goes well with rice, roti or poori
Published On: 25 Oct 2015
chop the onion, red chilli and tomato.
heat the oil and temper the mustard, broken black gram, fennel seed, curry leaves and bay leaves
add small onion and red chilli and saute it for 3 minutes, until it turn into brown
add tomato and mix well
add ginger garlic paste and mix well. keep it in medium flame
add turmeric, salt and curry masala and mix well
add aloo and mix well and allow to boil for 2 minutes.
add required water for gravy and mix well and allow to boil for 2 minutes
boil the channa separately by allowing 2 to 3 whistles in a cooker
add channa into the gravy and mix well
now add coconut paste and mix well and allow to boil until the aloo get boiled and get gravy consistency
now aloo channa gravy is ready to serve. serve with rice, roti etc
It is very tasty and different type of payasam and easy to cook with in 30 mins
It is one of the chinese dishes and very tasty too
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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