Quick and Easy Aloo Chana (Indian Potato and Chickpea Curry)
Ingredients
- Potatoes - 5 to 6, boiled or raw, cut into small pieces
- Chickpeas - 1 tin
- Olive oil - 2 tbsp
- Jaggery - 1/3 cup (if in pieces)
- Salt - according to taste
- Tomato puree - 1 1/2 cups
- Garam masala - 1 tsp
- Mon's Flavors spice mix - 1 tsp (or Garam masala)
- Coriander leaves - handful
- Red chili powder - 1 tsp (Kashmiri)
- Turmeric powder - 1 tsp
- Cumin seeds - 1 tsp
- Mustard seeds - 1 tsp
- Coconut cream - 2 tbsp
Preparation
Heat olive oil in a pan. Add cumin seeds and mustard seeds. Let them splutter.
Add the boiled or raw potato pieces and cook until they turn golden and crispy.
Add the tomato puree, jaggery, salt, red chili powder, and turmeric powder. Mix well and cook for a few minutes.
Pour in the coconut cream and mix to combine.
Add the chickpeas and stir to coat them with the spices and flavors.
Sprinkle Garam masala or Mon's Flavors spice mix and mix thoroughly.
Let the curry simmer for a few more minutes until the flavors meld together.
Garnish with chopped coriander leaves.
Serve the Aloo Chana curry with rice, roti, pita bread, or quinoa.
