Monday, March 11, 2013

Cholla Masala with Aloo / Chana Masala with Aloo / Chickpeas with Potato North indian style

Serves : 4

Time Required : 40 minutes

4 small Potatoes

1 tablespoon vegetable  

1 small onion, dIced

1 15.5 oz can chickpeas (do not drain)

3 tablespoons Tomato ketchup

1¼ Teaspoon Salt, adjust to taste

1 cup Water

1 Teaspoon Garam masala

¼ cup chopped cilantro, for garnish

Masala paste:

2 medium size green chili

1 small onion/ Shallots, chopped into chunks

1 medium size clove Garlic

1½ Teaspoon peeled grated Ginger

¼ Teaspoon crushed red pepper

1 Teaspoon Cumin seeds

1 Teaspoon Coriander seeds

1/8 Teaspoon turmeric

3 tablespoons Water

Method of Preparation
1. Boil the potatoes in a large pot filled with enough water to cover the potatoes. Cook until tender, then peel and chop the potatoes.

2. Combine all the ingredients for the masala paste in a blender and grind to a fine paste. Set aside.

3. Heat oil in a large pan over medium heat. Add the diced onion and saute until lightly browned, about 5-6 minutes. Add the masala paste and mix to combine. Saute for a few more minutes to cook the paste.

4. Add chickpeas (with liquid), ketchup, and salt. Mix and bring to a simmer.

5. Add water and keep at a simmer until chickpeas are tender, about 5 minutes.

6. Add peeled and chopped potatoes and garam masala. Mix gently and simmer for a few more minutes until sauce thickens slightly, about 5 minutes.

7. Add cilantro and mix to combine.

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