I know there’s nothing romantic about Chana Aloo. But if you want something mushy and sweet and regular Valentines Day kinds, I have this fantastic 15 minute chocolate pudding already dished out for you.
But the reality is we’ve had an insanely busy week. I didn’t even realise till it was Sunday and Valentine’s Day. Our real life plans are to do NOTHING today. Except eat, sleep and binge watch our faves on Netflix. Because we are treating this V Day like it should be. ZERO effort on declaring our love for each other, and MAJOR effort on some R&R.
Honestly, Denver’s still sleeping and I plan to re-hit the sack as soon as I finish this post.
Wake up in a few hours and have chana aloo for lunch. At 4 PM. Because Sunday and curry. Pure comfort. Pure love. That’s my attempt at being cheesy. Major FAIL.
There are two ways to make this curry. The long way and the short way. If you already have a jar of Bhuna Masala lying around in your fridge then you choose to take the short cut. Hi-Five!
But if you’ve been lazy, I won’t abandon you. I still have detailed instructions for you in the recipe. Just add twenty minutes to the time mentioned below.
I always make a lot because I know I’m going to crave this for three days straight. Once with bhaturas, once with rice and once with parathas. It’s standard eating procedure when there’s chana aloo or chhole aloo in the house.
Now I’m just going to leave you with all the mushy stuff that you and your valentine have planned out, while I go snooze some more.
Chana aloo or chhole aloo is one of the most delicious Indian curries you’ll ever taste! Spicy, moderately hot and packed with flavor.
- 1 1/2 tablespoons Ghee (or Oil)
- 1 inch Ginger (, julienned)
- 2 Chillies (, 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))
- quartered 2 Potatoes (Boiled and Peeled ,)
- to taste Salt
- coriander (Chopped for topping)
- Blend bhuna masala in a blender till smooth.
- 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.
- 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.
- 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.
- 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.
- Sprinkle with chopped coriander and serve hot with rice, parathas or bhaturas.
Note 1: If you don’t have bhuna masala, follow instructions in this link: http://www.myfoodstory.in/bhuna-masala-or-everyday-indian-curry-paste-recipe
Note 2: To cook chickpeas, soak dried chickpeas in water overnight. The next morning, boil chickpeas in water till soft and can be easily smashed in between your fingers. You can also pressure cook for 7-8 whistles.