Ingredients
- 2 cups Chickpeas--cooked
- 2 potatoes–boiled, peeled, and cut into cubes
- 1½ tbsp ghee or oil
- 2 chillies – slit horizontally
- 1 inch ginger -- julienned
- 1 cinnamon stick
- 5 small cloves
- 4 pods cardamom
- 1 tsp red chilli powder
- 1½ cups Bhuna curry paste or bhuna masala
- ½ tsp powdered turmeric
- 1 tsp cumin powder
- 1 tbsp finely ground coriander
- 1 tsp powder garam masala
- salt to taste
- Handful of coriander – roughly chopped for topping
Aloo Channa is a very delicious traditional Indian curry recipe. It is spicy, considerably hot, and full of flavor. Potatoes and Channa or chickpeas are a great combination to make a dish. One of the reasons they make good curries together is because both can absorb whatever flavor you add to the dish.
Aloo Channa is a dish that can be prepared easily and it’s refreshing to eat. You can serve this dish as an evening snack or a light meal. It can also be served with rice, bhaturas, or parathas.
Here is the recipe to make a healthy and delicious Aloo Channa dish.
Health Benefits
Aloo Channa is a very nutritious dish because of the many beneficial ingredients it is made with. The potatoes it is made with will give your body a good amount of fiber, which helps the body fight certain diseases such as diabetes by improving lipid, insulin, and blood sugar levels.
By regularly eating Aloo Channa dish you’ll be doing your body a lot good due to certain nutrients it contains, such as vitamin K, calcium, phosphate, iron, magnesium, zinc and manganese, all of which contribute to maintaining and building bone strength and structure.
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How to make Aloo Channa
Note: to make bhuna masala, heat 1 tbsp of ghee or oil in a large pan and splutter cumin seeds. Add 1 tsp garlic-ginger paste, 3 chopped onions, and 1 tsp chilli and saute until the onions become translucent, and then add 1 tsp ground coriander powder, ½ tsp ground turmeric powder, ½ tsp ground garam masala powder, and 4 chopped tomatoes. Cook for about 7 mins and let cool.
Trivia There is tangible evidence that Chickpeas were first widely cultivated as far back as 7500 BC in the Middle East. Because of its popularity, it was soon cultivated and consumed in several ancient civilizations like Greece, Egypt, and Rome. |
