Best Aloo Channa Tarkari Potato And Garbanzo Beans In A Curry Recipes
ALOO CHANNA TARKARI (POTATO AND GARBANZO BEANS IN A CURRY)
This is a classic breakfast item, best served with puris or parathas. It can also be served as a side dish.
Provided by grapefruit
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- heat oil and add cumin, fennel, fenugreek, mustard seeds - stir fry 1-2 mins till fragnant and crackling.
- add cubed potatoes and garbanzo beans and 2 - 2 1/2 cups of water and salt.
- add a drop or two of food color, crushed black pepper, crushed red chillies and turmeric.
- cover and let the potatoes and garbanzo cook about 10 mins or until the curry seems to thicken a little.
- with the back of a spoon, mash some of the potatoes and beans, add a little more water and let cook another 10 - 15 mins till the curry has thickened.
- mix in lemon juice, stir well.
- pour into serving dish, garnish with mint leaves and serve.
Nutrition Facts : Calories 300.2, Fat 14.8, SaturatedFat 1.9, Sodium 770.5, Carbohydrate 37.8, Fiber 6.1, Sugar 1.4, Protein 6
EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)
Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)
Provided by Nagi | RecipeTin Eats
Time 40m
Number Of Ingredients 20
Steps:
- Heat oil in a large pot or very deep skillet over medium high heat.
- Add onion and garlic, cook for 3 minutes until onion is translucent.
- Add Curry Spices and stir for 1 minute.
- Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
- Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
- Adjust salt to taste, stir through scallions/shallots and parsley.
- Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!
Nutrition Facts : ServingSize 526 g, Calories 248 kcal, Carbohydrate 32 g, Protein 8 g, Fat 11 g, Sodium 759 mg, Fiber 8 g, Sugar 5 g
TRINI CHANA AND ALOO
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish. It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian. "India is totally different than Trinidad," she says. This dish swaps out tomatoes, ginger and whole spices for Madras curry powder and waves of cilantro-like flavor. Serve it with steamed white rice or roti flatbread.
Provided by Francis Lam
Categories dinner, curries, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium Dutch oven or heavy soup pot, add water to cover the chickpeas by 2 inches, and bring to a boil over high heat, skimming the foam, then lower to a simmer. Simmer for 45 to 60 minutes, until chickpeas are tender; drain, keeping the cooking water. (I like to use it later in the recipe; it's also a nice base for soups.)
- Meanwhile, purée the culantro and 1/3 cup water in a blender until smooth. Add a pinch of salt, the garlic and the chile. (Half a deseeded habanero will make the dish gently but noticeably hot. Adjust from there.) Blend until smooth. Stir the herb purée into the hot, drained chickpeas.
- Rinse and dry the pot. Peel the potato, and cut it into 3/4-inch chunks. In the pot, heat the oil over medium heat, add the curry powder and turmeric and stir, until very aromatic and just starting to darken. Carefully add the potatoes and cook, stirring, for 3 minutes. Add the chickpeas and cook, stirring, until you get a little sticking on the bottom of the pot, 3 to 5 minutes. Add a little water to scrape up the stuck parts, then add water to cover by 1/2 inch. (I use the chickpea cooking water, but Dolly Sirju prefers fresh water.) Add 1 1/2 teaspoons of kosher salt.
- Bring the pot to a vigorous simmer, shy of a full boil, and cook until the potatoes are tender and the chickpeas are soft, about 30 minutes. Season with salt to taste. Chop some more culantro. Serve the curry with long grain white rice or roti, and garnish with chopped culantro.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 5 grams, TransFat 0 grams
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Aloo channa tarkari is a popular dish from the Indian subcontinent that is known for its delicious combination of potatoes and garbanzo beans in a flavorful curry sauce. This vegetarian recipe is a staple in many households and is often served with rice, naan bread, or roti.
The Ingredients
The key ingredients that give aloo channa tarkari its unique flavor are potatoes, garbanzo beans, and a variety of spices. Some recipes also incorporate tomatoes, onions, and garlic to enhance the taste.Potatoes
Potatoes are an excellent source of carbohydrates and provide energy to the body. They are also rich in vitamins and minerals such as vitamin C, potassium, and magnesium. In aloo channa tarkari, potatoes are added to the curry sauce to give it texture and flavor.Garbanzo Beans
Garbanzo beans, also known as chickpeas, are a great source of protein, fiber, and minerals such as iron and manganese. They add a nutty flavor and a creamy texture to the curry sauce that complements the potatoes.Spices
The spices used in aloo channa tarkari vary from one recipe to another, but some common ones include cumin, coriander, turmeric, and garam masala. These spices not only add flavor but also have health benefits. For example, cumin is known to aid digestion, while turmeric has anti-inflammatory properties.The Preparation
To prepare aloo channa tarkari, the potatoes and garbanzo beans are first boiled separately until they are tender. They are then added to a curry sauce made with onions, tomatoes, and a blend of spices. The dish is simmered until the flavors are well incorporated, and the sauce has thickened to the desired consistency.Boiling Potatoes and Garbanzo Beans
To boil the potatoes and garbanzo beans, they are first rinsed and soaked in water for a few hours. This helps to remove any dirt and impurities and also reduces the cooking time. Once the potatoes and garbanzo beans are soaked, they are boiled separately until tender.Preparing the Curry Sauce
To prepare the curry sauce, onions, tomatoes, and garlic are sautéed in a pan until they are soft. The spices are then added and cooked for a few minutes to release their flavors. The boiled potatoes and garbanzo beans are then added to the pan along with some water and allowed to simmer for about 30 minutes until the sauce has thickened and the flavors have melded.The Health Benefits
Aloo channa tarkari is a healthy and nutritious meal that provides several health benefits. The dish is high in protein, fiber, and vitamins, making it an ideal choice for vegetarians and those looking to reduce their meat consumption.Protein and Fiber
Garbanzo beans are an excellent source of protein and fiber, which is essential for maintaining muscle mass and aiding digestion. Potatoes, on the other hand, are rich in carbohydrates and provide the body with energy.Vitamins and Minerals
Aloo channa tarkari is also a good source of vitamins and minerals such as vitamin C, potassium, and magnesium. These nutrients are necessary for maintaining a healthy immune system, regulating blood pressure, and supporting bone health.Conclusion
In conclusion, aloo channa tarkari is a delicious and healthy dish that is popular in many households. It combines the goodness of potatoes and garbanzo beans with a flavorful curry sauce that is rich in spices and nutrients. This vegetarian recipe is a great option for those looking to add more plant-based meals to their diet.
Aloo Channa Tarkari is a popular Indian dish that is made with potatoes, garbanzo beans, and a variety of Indian spices. This dish is known for its unique blend of flavors and aromatic spices. If you’re looking to make this dish at home, there are a few important tips to keep in mind to ensure that your Aloo Channa Tarkari turns out delicious.
In this article, we’ll provide you with valuable tips for making Aloo Channa Tarkari. We’ll cover everything from selecting the right ingredients to cooking techniques that will help you create the perfect dish.
Selecting the Right Potatoes and Garbanzo Beans:
When it comes to Aloo Channa Tarkari, the quality of the ingredients you use can make a huge difference in the end result. That’s why it’s important to choose the right type of potatoes and garbanzo beans.
For potatoes, choose a firm variety like Yukon gold or red potatoes. These types of potatoes hold their shape well during the cooking process, which is important when making Aloo Channa Tarkari.
For garbanzo beans, it’s best to use dried beans instead of canned. Dried beans have a better texture and flavor when cooked, and they also absorb more of the spices and flavors in the dish.
Soak the Garbanzo Beans:
Once you have your dried garbanzo beans, it’s important to soak them before cooking. Soaking the beans overnight in water will help them cook more quickly and evenly. It will also help remove some of the complex sugars that can cause digestive discomfort.
Add the Spices in the Right Order:
When making Aloo Channa Tarkari, it’s important to add the spices in the right order. The order in which you add the spices can affect the flavor and texture of the dish. As a general rule, you should add the whole spices first (like cumin seeds and bay leaves), followed by the ground spices (like cumin powder and coriander powder), and then the fresh herbs (like cilantro).
Cook the Potatoes and Garbanzo Beans Separately:
To ensure that the potatoes and garbanzo beans cook evenly, it’s best to cook them separately. Start by boiling the potatoes until they are just tender, then drain the water and set them aside. Next, cook the garbanzo beans until they are fully cooked and tender.
Cook the Tomato-Onion Base Until it Thickens:
The tomato-onion base is an important component of any Indian curry dish, including Aloo Channa Tarkari. To get the best flavor and texture, it’s important to cook the tomato-onion base until it thickens. This will help concentrate the flavors and aromas of the spices.
Use Fresh Ingredients:
To get the best flavor and texture in your Aloo Channa Tarkari, it’s important to use fresh ingredients. Fresh herbs like cilantro and fresh ginger will add a bright, aromatic flavor to the dish. Fresh tomatoes and onions will also provide a more robust flavor compared to canned or processed ingredients.
Add Yogurt to the Dish:
Adding yogurt to the Aloo Channa Tarkari is a great way to balance the spices and create a creamy texture. The yogurt will also help mellow out some of the heat from the spices. Just be sure to temper the yogurt before adding it to the dish. This means adding a small amount of the hot curry mixture to the yogurt, stirring it well, and then gradually adding it back to the pot.
Garnish with Fresh Cilantro:
Fresh cilantro is an essential garnish for Aloo Channa Tarkari. It adds a fresh, bright flavor and also provides a pop of color. Be sure to garnish the dish generously with fresh cilantro just before serving.
Conclusion:
Aloo Channa Tarkari is a delicious and nutritious Indian dish that is enjoyed by people all over the world. By following these valuable tips, you can ensure that your Aloo Channa Tarkari turns out perfectly every time. Remember to choose the right potatoes and garbanzo beans, soak the beans overnight, add the spices in the right order, cook the potatoes and garbanzo beans separately, use fresh ingredients, add yogurt to the dish, and garnish with fresh cilantro. With these tips, you’ll be able to make a dish that is as delicious as it is satisfying.