Chana Aloo or Chhole Aloo Masala (Spicy Chickpeas and Potato Curry)

Ingredients

• 1 1/2 tablespoons Ghee (or Oil)
• 1 inch Ginger (julienned)
• 2 Chilies (slit lengthwise)
• 1 Cinnamon (stick)
• 4 Pods Cardamom
• 4 - 5 Cloves
• 1 1/2 cups Bhuna Curry Paste (If you don't have bhuna masala, see Step 2 of recipe instructions)
• 1 teaspoon Chili Powder (Red)
• 1/2 teaspoon Turmeric (Powder)
• 1 tablespoon Coriander (Powder)
• 1 teaspoon Cumin (Powder)
• 1 teaspoon Garam Masala (Powder)
• 2 cups Chickpeas (cooked (See Note 2))
• 2 Potatoes (Boiled , Peeled and quartered)
• Salt (to taste)
• Coriander (Chopped for topping)

Instructions

1. 1

   Blend bhuna masala in a blender till smooth.

2. 2

   If you don't have bhuna masala readily available, heat a tablespoon of oil or ghee in a pan and add 1 tsp cumin seeds to it. Once the seeds start spluttering, add 3 chopped onions, 1 teaspoon ginger garlic paste and 1 teaspoon chili paste to it. Cook till the onions are translucent and add 4 chopped tomatoes along with 1/2 teaspoon chili powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder and 1/2 teaspoon garam masala powder. Cook for 5-7 minutes. Once cooled, blend till smooth and follow the instructions below.

3. 3

   Heat ghee in a large casserole or kadhai and add ginger, chillies, cinnamon, cardamom and cloves. Saute for a minute on low flame. Be careful not to let the ginger or spices burn.

4. 4

   Add bhuna masala and stir in red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt. Cover and cook for 8-10 minutes.

5. 5

   Add cooked chickpeas, potatoes and 3/4 cup water. Bring this to a boil. Once the curry starts boiling, reduce the flame and cover and cook for 10-15 minutes.

6. 6

   Sprinkle with chopped coriander and serve hot with rice, parathas or bhaturas.