Chole or chana masala who doesn't like it? Perhaps few people but am sure most of you and your family like chole; popular curry with batura, rice, jeera rice, roti, paratha just name it and it's perfect with anything. Chickpeas or kabuli chana as we call it one of the versatile ingredients we can do plenty of dishes from it from starter to main course though I am yet to post some of my regular and favorite chickpeas recipes yet but that will happen soon..hmm ohkie I will try to make it soon.

I make chana masala or chole the most with chickpeas than any other recipe and this chana aloo is the one of the favorite. I like to add potato in chana masala it adds volume and texture to the curry along with taste and if you have kids at home then just serve them potato pieces without any gravy and they will be happy plus you too.

This recipe of chana aloo is my most basic recipe (with slight variation) that I use in most of the typical curry made with lobia, chickpeas, red kidney beans, dried peas, black chickpeas etc as chickpeas, lobia is regular at my place mostly with rice than roti.

You can also use canned chickpeas if pressing for time or to have a quick dinner fix, if you don't use canned beans then just do a prep work and remember to soak your chickpeas to boil and use it. One tip is soak chickpeas in boiling water and it will get soaked in 2-3 hours instead of usual 8 hours incase you missed to soak beans previous night.

Chana Aloo Masala | Chole Chawal Recipe

Author: Priti | Category: Main Course | Cuisine: Punjabi - Indian
Prep Time: 5 Mins | Cook Time: 45 Mins | Total Time: 50 Mins

Serves: 4-5

Ingredients:
Chickpeas/Kabuli Chana - 1 Cup
Potato/Aloo - 1 Large
Oil/Tel - 2 tbsp
Asafoetida/Hing - A Pinch
Red Chilli Powder/Lal Mirch Powder - 2 tsp
Coriander Seeds Powder/Dhaniya Powder - 1 tsp heaped
Turmeric Powder/Haldi Powder - 1/2 tsp
Tomato/Tamatar - 1 Large
Tomato Paste/Tamatar Paste - 1 tbsp (if not use 1 large tomato extra)
Water/Pani - 3 Cups or as required
Salt/Namak - To Taste
Punjabi Chole Masala - 1 tsp or garam masala

To Grind Together
Onion/Pyaaz - 2 medium
Ginger-Garlic Paste - 1/2 tbsp
Cumin Seeds/Jeera - 1 tsp
Black Peppercorns/Kalimirch - 5-6

Method:

1. Soak chickpeas over night and pressure cook with potato, little salt and water covering chickpeas for 3 whistles.

2. Once pressure released peel and chop potato in large chunks and keep aside.
3. Meanwhile peel and chop onion and grind together with ginger-garlic paste or pieces, cumin seeds and peppercorns in to smooth paste, don't add water.

4. In a same mixer chop and add tomato and puree it, keep aside.

5. In a kadai (wok) heat oil add hing, onion paste and saute until it starts to leave oil and raw smell goes.

6. Add red chili, turmeric and coriander seeds powders and mix well, saute for a minute. Add puree tomato mix and cook in slow flame until oil separates or for 2-3 mins.

7. Now add tomato paste if using and mix well saute again for 2-3 minutes.

8. Add 2-3 cups of water and bring it to good boil. Add boiled chickpeas, salt cover and cook for 5 minutes.

9. Add potato pieces, chole masala powder and mix. Cover and simmer again for 5-8 minutes or until gravy becomes little thick and oil floats on top, off flame.