When I Cook!

Chana & Aloo Curry

[Chick Peas & Potatoes Curry]

Ingredients:

• 250g Chana(Chick Peas)
• 2 Large Aloo(Potatoes)
• 10-15 Cloves of Lasoon(Garlic) 
• 1 decent size piece of Adrak(Ginger) 
• 3-5 Pods of dry Laal Mirch(Red Chillies)
• 2 Large Tamatar(Tomatoes)
• 2 Large Pyaaz(Onions)
• Sprigs of Dhaniya(Coriander/Cilantro)
• 2-3 Teaspoons Haldi(Turmeric) powder
• 3-5 Tablespoons of Garam Masala(Mixed Indian Spice Powder)
• Refined Cooking Oil
• Salt as per taste

Preparation:

• Soak the chana over-night, and cook in a pressure cooker with water for a duration of 3-5 whistles to ensure that it's cooked through. Oncee cooked, drain off excess water and set aside

• Chop the onions, tomatoes and coriander

• Quarter the potatoes

• Pound the ginger and garlic into a paste

How to cook:

• Step 1: Heat oil in a pressure cooker, saute the onions, ginger-garlic paste and the red-chilli pods till onions turn partially golden in color.

• Step 2: Add the quartered potatoes, stir well.

• Step 3: Add the mixed spice, along with turmeric and salt

• Step 4: Add the chana into this mixture, mix well.

• Step 5: Add the chopped tomatoes into this mix.

• Step 6: After the addition of the chopped tomatoes, add water and salt as per wanted taste. Put the lid on, and cook for the duration of 2 whistles.

• Step 7: Garnish with finely chopped coriander. 

...this was a dish that my step-mom used to whip up on Sundays when we all used to live together back in Dehradun. She'd serve it along with the most soft and tender paranthas(form of fried bread), lemon pickle and yogurt. Yummm! 

Bon appetit!