Ingredients for Aloo Channa Tarkari Potato And Garbanzo Beans In A Curry
- 2 tablespoons oil
- 2 medium potatoes, cubed
- 1 cup cooked chickpeas (garbanzo beans)
- 1 teaspoon cumin seed
- 1/2 teaspoon crushed red chilies
- 1/4 teaspoon crushed black pepper
- Nigella Seeds
- 1/2 teaspoon fennel seed
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon mustard seeds
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1 tablespoon lemon juice
- a few drops yellow food coloring (optional)
- 2 1/2 to 3 cups water
- 1/4 cup fresh mint leaves, chopped
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How to Make Aloo Channa Tarkari Potato And Garbanzo Beans In A Curry
- 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.
- 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.
- 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.
- Cover and simmer for 10 minutes, or until the potatoes and chickpeas are slightly tender and the curry has thickened slightly.
- 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.
- Stir in 1 tablespoon of lemon juice. Mix well.
- Pour into a serving dish, garnish with fresh mint leaves (about 1/4 cup, chopped), and serve hot with puris or parathas.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
5g
Fat
9g
Carbs
12g
