Aloo Chana Dry Sabzi Recipe by Vijeta @myfancyflair
Cooking Instructions 30min(overnight soaking) 1 Soak black chickpeas in water and 1tsp salt for 8hrs/overnight. 2 Heat mustard oil in a cooker.Temper the oil with cumin seeds, dry red chillies, bay leaves and asafoetida. When the seeds crackle, add chopped potatoes and fry well. 3 Make a paste of dry masalas : turmeric powder,red chilli powder, coriander powder, kitchen king/chana masala and salt with a tsp of warm mustard oil.Add a tbsp lukewarm water to dilute the paste 4 Add it to the fried potatoes and mix well.Sauté the potatoes with masala for a few minutes until the masala starts leaving oil. 5 Add soaked chickpeas.Add water as per the desired consistency.Pressure cook it for 3-4 whistles or until both the chickpeas and potatoes are cooked well. 6 Add garam masala and serve hot with pooris/paranthas with a lime wedge and sliced onion 1 Soak black chickpeas in water and 1tsp salt for 8hrs/overnight. 1 Soak black chickpeas in water and 1tsp salt for 8hrs/overnight. 2 Heat mustard oil in a cooker.Temper the oil with cumin seeds, dry red chillies, bay leaves and asafoetida. When the seeds crackle, add chopped potatoes and fry well. 2 Heat mustard oil in a cooker.Temper the oil with cumin seeds, dry red chillies, bay leaves and asafoetida. When the seeds crackle, add chopped potatoes and fry well. 3 Make a paste of dry masalas : turmeric powder,red chilli powder, coriander powder, kitchen king/chana masala and salt with a tsp of warm mustard oil.Add a tbsp lukewarm water to dilute the paste 3 Make a paste of dry masalas : turmeric powder,red chilli powder, coriander powder, kitchen king/chana masala and salt with a tsp of warm mustard oil.Add a tbsp lukewarm water to dilute the paste 4 Add it to the fried potatoes and mix well.Sauté the potatoes with masala for a few minutes until the masala starts leaving oil. 4 Add it to the fried potatoes and mix well.Sauté the potatoes with masala for a few minutes until the masala starts leaving oil. 5 Add soaked chickpeas.Add water as per the desired consistency.Pressure cook it for 3-4 whistles or until both the chickpeas and potatoes are cooked well. 5 Add soaked chickpeas.Add water as per the desired consistency.Pressure cook it for 3-4 whistles or until both the chickpeas and potatoes are cooked well. 6 Add garam masala and serve hot with pooris/paranthas with a lime wedge and sliced onion 6 Add garam masala and serve hot with pooris/paranthas with a lime wedge and sliced onion More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Salisbury steak, doesn't need any more 'splaning! Pan Seared Salmon with Garlic Pepper Crab cakes White Lily 2 ingredients biscuits Beef Polska Kielbasa with Beans 🫘 Salisbury steak, doesn't need any more 'splaning! Pan Seared Salmon with Garlic Pepper Crab cakes White Lily 2 ingredients biscuits Beef Polska Kielbasa with Beans 🫘 Hot Garlic Vegetable Soup Puchka Puri Apple Gourd With Beef (tinda gosht) Peas and Masoor Dal shorba Veg Fried Rice Bathua Dal Matar Masala Corainder Trikona Parathas Carrot 🥕dessert 🍨 Aloo Paratha Hot Garlic Vegetable Soup Puchka Puri Apple Gourd With Beef (tinda gosht) Peas and Masoor Dal shorba Veg Fried Rice Bathua Dal Matar Masala Corainder Trikona Parathas Carrot 🥕dessert 🍨 Aloo Paratha