- 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
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.
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.