Chana Aloo Masala Recipe

Cooking Directions

• STEP 1.1. Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.2. Add chopped onions and cook until golden brown.
• STEP 3.3. Add ginger-garlic paste and saute for a minute.
• STEP 4.4. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil separates.
• STEP 5.5. Add boiled chickpeas and diced potatoes. Mix well to coat them with the masala.
• STEP 6.6. Add water and simmer until the potatoes are cooked through.
• STEP 7.7. Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• 1. Soak the chickpeas overnight and boil them until tender before using in the recipe.
• 2. You can adjust the spice level according to your preference by adding more or less red chili powder.
• 3. Adding a pinch of garam masala at the end enhances the flavor of the dish.

Storage and Serving

• 1. Chana Aloo Masala can be stored in an airtight container in the refrigerator for up to 3 days.
• 2. Reheat the dish in a pan or microwave before serving.
• 3. Serve hot with rice, roti, or naan for a complete meal.