Chanay Aloo (Chickpeas & Potato Curry)

Ingredients

• For Curry
• 11⅜ cup oil
• 45½ onions · chopped
• 11⅜ tsp cumin seeds
• 22¾ black cardamom
• 11⅜ tbsp ginger-garlic paste
• 45½ tomatoes · blended
• 22¾ potato · cut into cubes
• 45½ cups boiled chickpeas
• 22¾ cup water
• 22¾ cup chickpea water or regular water
• Spices
• 22¾ tsp red chilli powder
• 22¾ tsp crushed red chillies
• Salt to taste
• 11⅜ tsp turmeric powder
• 11⅜ 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.