Aloo channa masala - Potato and chickpeas masala
On the suburb of Pushkar, picturesque town in Rajasthan in the North India, is a small restaurant, where I got this masala. It was amazing and even better thank to the fact the chapati served with it was made traditional way, in a clay tandoori oven.
Boil chickpeas and potatoes in skin in advance.
Peel potatoes and dice.
Heat up oil in a pan and fry on a high heat potatoes, onion, chilies and tomatoes. Stir all the time. In less than 1 minute add turmeric, chili powder, salt, garlic ginger paste and coriander powder. Stir well. In one more minute add chickpeas and some water. Saute 3 more minutes uncovered.
Serve with rice and chapati.
Be ready that you have to prolong the time of cooking by a few minutes, unless you use fire like this back home ;)
Video contains subtitles.
For 4 portions:
- 4 middle sized potatoes boiled in skin
- 4 handful chickpeas cooked
- 2 large tomatoes chopped
- 2 red onions fine chopped
- 3 cloves garlic crushed
- 1 cm fresh ginger crushed
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1-2 tsp coriander powder
- pinch of salt
- 2 tbs coconut or vegetable oil
- rice or Indian bread, chapati, apam, dosha .......
Authentic tools needed:
- kadai pan
- rice cooker