Potatoes and kabuli chana cooked with spices go well with puris
Preparation Time : 30-40 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Chickpeas (kabuli chana) 1 1/2 cups
Potatoes 2 medium
Tea leaves 1 tablespoon
Dried Indian gooseberry (amla) 2-3
Oil 5 tablespoons to shallow fry
Cumin seeds 2 tablespoons
Green chillies, slit 4-6
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Coriander powder 2 tablespoons
Cumin powder 2 tablespoons
Red chilli powder 1 1/2 teaspoons
Dry mango powder (amchur) 1/2 teaspoon
Salt to taste
Pomegranate seeds (anardana) 1 tablespoon
Garam masala powder 1 teaspoon
Tomatoes 2 medium
METHOD
Wash and soak chickpeas in four cups of water overnight. Tie tealeaves and amla in muslin cloth to form a bundle. Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked. Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla. Peel the boiled potatoes and cut them into one inch sized cubes. Heat two tablespoons of oil in a pan, add one teaspoon of cumin seeds, slit green chillies, garlic paste, ginger paste, coriander powder, cumin powder, red chilli powder, amchur powder, one cup of cooking stock and stir. In another pan heat sufficient oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside. Add boiled chickpeas to the masala, add some more cooking stock and salt. Cook on high heat. Roast the remaining cumin seeds and anardana and crush. Add fried potatoes to the chole and mix. Add the crushed masala, garam masala powder and mix. Add a little water or stock. Cut the tomatoes into quarters. Heat three tablespoons of oil in a pan, add tomatoes and sauté for a few minutes. Adjust seasoning in the chole, add the tomatoes and simmer for few minutes Serve hot.
Preparation Time : 30-40 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Chickpeas (kabuli chana) 1 1/2 cups
Potatoes 2 medium
Tea leaves 1 tablespoon
Dried Indian gooseberry (amla) 2-3
Oil 5 tablespoons to shallow fry
Cumin seeds 2 tablespoons
Green chillies, slit 4-6
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Coriander powder 2 tablespoons
Cumin powder 2 tablespoons
Red chilli powder 1 1/2 teaspoons
Dry mango powder (amchur) 1/2 teaspoon
Salt to taste
Pomegranate seeds (anardana) 1 tablespoon
Garam masala powder 1 teaspoon
Tomatoes 2 medium
METHOD
Wash and soak chickpeas in four cups of water overnight. Tie tealeaves and amla in muslin cloth to form a bundle. Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked. Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla. Peel the boiled potatoes and cut them into one inch sized cubes. Heat two tablespoons of oil in a pan, add one teaspoon of cumin seeds, slit green chillies, garlic paste, ginger paste, coriander powder, cumin powder, red chilli powder, amchur powder, one cup of cooking stock and stir. In another pan heat sufficient oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside. Add boiled chickpeas to the masala, add some more cooking stock and salt. Cook on high heat. Roast the remaining cumin seeds and anardana and crush. Add fried potatoes to the chole and mix. Add the crushed masala, garam masala powder and mix. Add a little water or stock. Cut the tomatoes into quarters. Heat three tablespoons of oil in a pan, add tomatoes and sauté for a few minutes. Adjust seasoning in the chole, add the tomatoes and simmer for few minutes Serve hot.
