Chana batata Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, onions, and ginger-garlic paste. Saute until onions turn golden brown.
• STEP 2.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil separates.
• STEP 3.Add boiled chickpeas, boiled potatoes, and water. Simmer for 10-15 minutes until the flavors blend together.
• STEP 4.Garnish with fresh coriander leaves and serve hot with rice, roti, or naan bread.

Cooking Tips

• Soak the chickpeas overnight and boil them until tender before using in the recipe.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of yogurt or coconut milk to the curry.

Storage and Serving

• Chana Batata can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve Chana Batata with steamed rice, roti, or naan bread for a complete meal.