CHANA ALOO MASALA

Ingredients

• 2 tbsp Cooking oil (I used Olive oil)
• 2 Bay leaves
• 3 pods Cardamom
• 4 Cloves
• 1 inch Cinnamon stick
• 1 tsp Cumin seeds
• 1 large Onion (finely chopped)
• 1 tbsp Ginger garlic paste
• 1 tsp Turmeric powder
• 2 tsp Red chilli powder
• 1 tsp Coriander powder
• Salt (to taste)
• 2 medium Tomato
• 2 tbsp Cashew paste (optional)
• 1 cup Canned chickpeas
• 1 large Potato (peeled and cubed)
• 1 tsp Garam masala
• 1 tsp Kasuri methi

Instructions

1. 1

   Heat oil in a saute pan or wide skillet, on medium heat. Once the oil is hot, add cubed potatoes, sprinkle some salt and fry until potatoes turn golden brown. Transfer them to a bowl or plate.

2. 2

   Now in the same pan add the bay leaves, cardamom pods, cloves, cinnamon stick and cumin seeds. Saute for few seconds until the cumin seeds sizzle and the spices are fragrant.

3. 3

   Add the chopped onion, garlic and ginger and cook for 4-5 minutes until the onions turn light golden brown in color.

4. 4

   Add the spices- coriander powder, turmeric powder, red chili powder and give it a good stir. Also add the salt, sprinkle some water, mix well and let it all cook for 3-4 minutes.

5. 5

   Now add in chopped tomatoes, give it a good mix. Cover and cook until tomatoes turn mushy.

6. 6

   Add the cashew paste, stir it and cook for a minute. This is optional.

7. 7

   Now stir in canned chickpeas or soaked & boiled chickpeas, give it a good stir. Add in a cup of water, cover and cook until the gravy starts to bubble.

8. 8

   Stir in the fried potatoes and cook for a min. Sprinkle the Garam masala and give it a good mix.

9. 9

   Taste and adjust the salt. Finally sprinkle some kasuri methi, turn off the stove.

10. 10

    Serve hot Chana aloo masala with a dash of lime juice and tastes great with rice or rotis.