Aloo Channa- South Indian style

WP_20140921_016This aloo Channa is made in south Indian style. After few days of continuously eating sabjis flavored with garam masalas and north Indian spices I was craving for some spicy south Indian curries flavored with coconuts, curry leaves, coriander seeds..all familiar components in south Indian cooking! This recipe is adapted from the Channa masala recipe from vegrecipesofindia. I have tweaked it a little to suit my taste 🙂

Ingredients:

  • 1 cup – White chickpeas – soaked and cooked
  • 2 potatoes boiled and cut into cubes
  • 1 large onion finely chopped
  • 2 tomatoes finely chopped or pureed
  • 1/2 inch ginger finely chopped or crushed
  • 3-4 garlic pods finely chopped or crushed
  • 1 sprig curry leaves
  • 3 tbsp oil/ghee
  • 1/2 tsp turmeric powder
  • 1/2 tsp mustard seeds
  • 1 bayleaf
  • salt to taste
  • 1 tbsp lime juice
  • corriander leaves finely chopped for garnish

To be roasted and ground:

  • 1 cup grated coconut
  • 1/2 tbsp fennel
  • 1/2 tbsp cumin seeds
  • 1 inch cinnamon
  • 2-3 cloves
  • 1 black cardamom
  • 2 green cardomom
  • 3-4 red chillies (use according to your spice preferences)
  • 1 small piece of stone flower

Method:

Cook the soaked channa until soft but not mushy with some salt. Reserve the stock for use in the masala

boil the potatoes until they are 75% cooked and cut into cubes

In a pan add the ingredients to be roasted except the coconut and dry roast them until you get a nice aroma

Then add the grated coconut to it and roast it until it turns browned a little

Grind them by adding little water and set aside

In a kadai/saute pan add oil and when it gets heated add the bayleaf , mustard seeds and curry leaves. Once the bay leaf splutter add the onions, chopped ginger garlic to it and fry until the onion turns transparent.

Add the tomatoes to it and fry until the oil leaves the sides of the pan

Now add the ground paste and fry for 2 minutes.

Add the cooked channa, boiled potato cubes, salt and saute for 1 minute.

Add the reserved stock and water if needed and let it boil for 4-5 minutes until the gravy thickens a little.

Switch off the flame and add the lemon juice to it and give it a stir ( You can add amchur powder too instead of lemon juice)

Garnish with coriander leaves and serve with pooris, chapatis or with plain rice 🙂

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