Aloo Channa Tarkari Potato And Garbanzo Beans In A Curry Recipe

Ingredients for Aloo Channa Tarkari Potato And Garbanzo Beans In A Curry

• Vegetable Oil
• Potato
• 1 cup cooked chickpeas (garbanzo beans)
• Cumin Seed
• Red Chili Pepper
• Black Pepper
• Nigella Seeds
• Fennel Seed
• Fenugreek Seeds
• 1/2 teaspoon mustard seeds
• 1 teaspoon salt
• Turmeric Powder
• 1 tablespoon lemon juice
• Yellow Food Coloring

How to Make Aloo Channa Tarkari Potato And Garbanzo Beans In A Curry

1. Heat 2 tablespoons of oil in a large pot or pan over medium heat. Add 1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/4 teaspoon fenugreek seeds, and 1/2 teaspoon mustard seeds. Sauté for 1-2 minutes, or until fragrant and seeds begin to crackle.
2. Add 2 medium potatoes (cubed), 1 cup cooked chickpeas (garbanzo beans), 2-2 1/2 cups water, and 1 teaspoon salt. Bring to a boil.
3. Reduce heat to low, add a few drops of yellow food coloring (optional), 1/4 teaspoon crushed black pepper, 1/2 teaspoon crushed red chilies (adjust to taste), and 1/2 teaspoon turmeric powder. Stir well.
4. Cover and simmer for 10 minutes, or until the potatoes and chickpeas are slightly tender and the curry has thickened slightly.
5. Using the back of a spoon, gently mash some of the potatoes and chickpeas. Add another 1/2 cup of water if needed and continue to simmer for another 10-15 minutes, or until the curry has reached your desired consistency.
6. Stir in 1 tablespoon of lemon juice. Mix well.
7. Pour into a serving dish, garnish with fresh mint leaves (about 1/4 cup, chopped), and serve hot with puris or parathas.