Aloo And Black Chana Masala

by AnithaBharathan
Aloo and Black Chana Masala is a terrific combination that tastes very well with roti and chappatis. It’s simply awesome. The spicy masala coated gravy is mouth watering and tempting. Potato and chick peas are protein rich and nutritious, rich in vital nutrients required for body. Aloo and Black Chana Masala is unique and special with cooked potato and black chana blended in a spicy aromatic masala gravy. You can explore a well detailed Aloo and Black Chana Masala recipe here.
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Votes: 1
Rating: 4
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Cuisine North Indian
Prep Time 45 minutes
Servings
people
Ingredients
Cuisine North Indian
Prep Time 45 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing Aloo and Black Chana Masala, wash black chana well and put it for cooking in a cooker along with potato pieces.
  2. Once cooked, open the lid and ensure that the chana is cooked well.. Slightly mash the chana with a masher.
  3. Heat oil in a frying pan and allow mustard seeds and jeera seeds to crackle. Add hing to this as both chana and potato are gaseous.
  4. Then add onions, garlic and ginger (cut into thin slices) and saute them well.
  5. Then add tomatoes cut into small pieces and all the dry masala powders and salt. Allow it to cook well till the oil appears and gives a gravy like consistency.
  6. To this, add the boiled chana and aloo.. Mix well and add some water. Allow the water to dry completely keeping the stove in simmer.
  7. Once it has mixed well with the rest of the masala, switch off the stove and add the lime juice. Garnish with fresh coriander leaves. Serve hot with either puri or rotis.
Recipe Notes

You can use white chana / green peas instead of black chana

You can either keep this as a dry vegetable or add water and make it to a gravy to be had with pulao, jeera rice or steamed rice

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