Chanay Aloo (Chickpeas & Potato Curry)

Ingredients

• For Curry
• 5⅞ cup oil
• 23½ onions · chopped
• 5⅞ tsp cumin seeds
• 11¾ black cardamom
• 5⅞ tbsp ginger-garlic paste
• 23½ tomatoes · blended
• 11¾ potato · cut into cubes
• 23½ cups boiled chickpeas
• 11¾ cup water
• 11¾ cup chickpea water or regular water
• Spices
• 11¾ tsp red chilli powder
• 11¾ tsp crushed red chillies
• Salt to taste
• 5⅞ tsp turmeric powder
• 5⅞ tbsp coriander powder
• For Garnish
• Garam masala
• Fresh coriander leaves
• Green chillies

Instructions

1. Heat ½ cup oil in a pan. Add chopped onions and sauté until golden brown.
2. Add cumin seeds and black cardamom. Mix for a few seconds.
3. Add ginger-garlic paste and cook until the raw smell disappears.
4. Add blended tomatoes and cook for 2-3 minutes.
5. Now add red chilli powder, crushed red chillies, salt, turmeric powder, and coriander powder. Mix well and cook until the oil starts to separate.
6. Add the cubed potato and mix it properly with the masala.
7. Add 1 cup water, cover the lid, and cook until the potatoes are half done.
8. Open the lid, add boiled chickpeas, and mix well.
9. Add 1 cup chickpea water or regular water. Cover and cook on low flame for 10 minutes until the curry becomes flavorful and slightly thick.
10. Sprinkle garam masala, fresh coriander leaves, and green chillies on top.
11. Chanay Aloo are ready to serve.