Chana aloo recipe
Recipe ingredients:
- 1/2 lb. (225 g.) potatoes
- 15 oz. (425 g.) can chickpeas in brine
- 5 tablespoons vegetable oil
- 1/2 pint (275 ml. or two cups) curry sauce
- 2 teaspoons tomato puree
- 1 teaspoon salt
- 1 teaspoon ground cummin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chilli powder
- 1/2 teaspoon ambchoor or 2 tablespoon lemon juice
- 1/2 teaspoon dried fenugreek
- 2 teaspoons finely chopped green coriander
Recipe method:
- Boil or microwave potatoes in their skins.
- Cool slightly, peel and cut into one inch (2.3 cm.) dice.
- Drain and rinse the chickpeas in a colander.
- Heat the oil in a heavy pan, add the curry sauce and boil for about five minutes until thickened.
- Stir in all the remaining ingredients except the potatoes and the green coriander and simmer gently for five minutes, stirring frequently.
- Add the potatoes, heat through for four or five minutes and stir in the green coriander.
Tags: chana, aloo, recipe, curry, recipes, cooking