Easy Chana Aloo

Method9 steps · about 40 min

1. 1

   Step 1: Heat the two tablespoons oil in a covered saute pan over medium heat. Add the bay leaf (1), three cardamom pods, two whole cloves and teaspoon cumin seeds (1 teaspoon). Saute briefly until fragrant.

   Uses 2 tablespoons oil (I used avocado oil) · 1 bay leaf · 3 green cardamom pods · 2 whole cloves · 1 teaspoon cumin seeds

2. 2

   Step 2: Add the chopped onion (1 large), garlic and ginger and cook for 4-5 minutes until the onions turn light golden brown in color.

   Saute onion garlic and ginger · 5 minUses Oil-tempered whole spices · 1 large onion (200 grams, finely chopped) · 3-4 garlic cloves (finely chopped) · One 1-inch (2.5 cm) piece ginger, finely chopped

3. 3

   Step 3: Then add in a can of diced tomatoes and stir well.

   Uses Sauteed onion-ginger-garlic base · One 14.5 oz can diced tomatoes, with juices

4. 4

   Step 4: Add the spices- coriander powder (1 teaspoon), turmeric powder (1/2 teaspoon), garam masala (1/2 teaspoon), ground cumin (1/2 teaspoon), smoked paprika (1/2 teaspoon), cayenne pepper (1/4 teaspoon) and stir. Also add the salt (3/4 teaspoon), mix well and let it all cook for 3-4 minutes.

   Cook tomatoes with ground spices · 4 minUses Sauteed base with canned diced tomatoes · 1 teaspoon coriander powder · 1/2 teaspoon turmeric powder · 1/2 teaspoon garam masala · 1/2 teaspoon ground cumin · 1/2 teaspoon smoked paprika · 1/4 teaspoon cayenne pepper (adjust to taste) · 3/4 teaspoon salt (or to taste)

5. 5

   Step 5: Drain and rinse the two cans chickpeas. Add these ready cooked chickpeas and the 320 grams raw potato cut into half-inch cubes, tossing to coat with masala.

   Uses Cooked tomato-spice masala · Two 15 oz cans chickpeas (30 oz total canned net contents) · 320 g potato, cut into 1/2-inch (1.3 cm) cubes

6. 6

   Step 6: Add 1.5 to 2 cups of water to the pan and stir.

   Uses Canned cooked chickpeas and small potato cubes coated with masala · 1.5-2 cups water

7. 7

   Step 7: Close the pan with its lid and let the curry cook on medium heat for around 12 to 15 minutes until the potatoes are cooked and the curry thickens up.

   Simmer curry · 15 minUses Chickpea-potato curry with measured water

8. 8

   Step 8: Once the curry is done, add in the cilantro (2 tablespoons) and the lime juice and mix.

   Uses Fully tender cooked chickpea-potato curry · 2 tablespoons cilantro (plus more to garnish) · Juice of 1/2 lime

9. 9

   Step 9: Add any desired extra cilantro garnish and serve over separately prepared rice.

   Uses Finished cilantro-lime chickpea-potato curry · Additional cilantro for garnish as desired, amount unspecified