Aloo Chana (Kurma Style Chickpea Potato Curry) recipe

 

Aloo Chana (Kurma Style Chickpea Potato Curry)

This recipe offers a rich, creamy take on the classic Aloo Chana, using a cashew-based gravy for a luxurious touch.

Ingredients:

 * 1 cup dried chickpeas (kabuli chana), soaked overnight

 * 2 medium potatoes, peeled and cubed

 * 1 large onion, finely chopped

 * 2 tomatoes, pureed or finely chopped

 * 1-inch piece ginger, grated

 * 3 cloves garlic, minced

 * 1 green chili, slit (optional)

 * 1/2 teaspoon turmeric powder

 * 1 teaspoon red chili powder

 * 1 teaspoon coriander powder

 * 1/2 teaspoon garam masala

 * 1/4 teaspoon cumin seeds

 * 1/4 cup cashews, soaked in water for 30 minutes

 * 1/4 cup fresh cream (optional)

 * 1 tablespoon oil

 * Salt to taste

 * Fresh coriander leaves for garnish

Instructions:

 * Cook Chickpeas and Potatoes:

   * Pressure cook the soaked chickpeas with a pinch of salt and turmeric for 3-4 whistles.

   * In a separate pot, boil the potato cubes until tender. Drain both and set aside.

 * Grind Cashew Paste: Drain the soaked cashews and grind them into a smooth paste with a little water.

 * Make the Gravy:

   * Heat oil in a pan. Add cumin seeds and let them splutter.

   * Add chopped onions and sauté until golden brown.

   * Add ginger-garlic paste and green chili (if using). Sauté for a minute.

   * Add turmeric powder, red chili powder, and coriander powder. Cook for a minute more.

   * Add the tomato puree and cook until the oil separates from the sides.

   * Add the cashew paste and cook for 2-3 minutes, stirring continuously.

 * Combine and Simmer:

   * Add the cooked chickpeas and potatoes to the gravy. Mix well and simmer for 5-7 minutes, or until the flavors meld.

   * Add fresh cream (optional) and simmer for another minute.

 * Season and Serve:

   * Season with salt to taste. Garnish with fresh coriander leaves.

   * Serve hot with rice, roti, or naan.

Tips:

 * For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.

 * Adjust the amount of spices to your preference.

 * You can use canned chickpeas for convenience, but cooking them from dried gives a richer flavor.

 * This dish tastes even better the next day, as the flavors have time to meld.

Enjoy your delicious and creamy Aloo Chana (Kurma Style)!