Best Chana Aloo Masala Recipes

CHANA ALOO MASALA

Chana Aloo Masala image

Make and share this Chana Aloo Masala recipe from Food.com.

Provided by roja khan

Categories Pakistani

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

400 g chickpeas (boiled)
1 small onion (sliced)
2 medium tomatoes (chopped)
1 teaspoon red chili powder
1/2 teaspoon turmeric
150 g potatoes (peeled and cubed)
2 tablespoons oil
1/2 teaspoon cumin powder
1 teaspoon onion seeds
2 green chilies

Steps:

Heat the oil in large pan.add onion and stir it 2-3 minutes then add tomatoes.
and cook 5 minutes.
then add chilli powder,turmeric powder,onion seeds green chillies and chickpeas.and stir it 3-4 minutes.
then add 2 cup water to make thick gravy. Bring the gravy to boil. then add potatoes and salt.
simmer for 15- 20 minutes and Enjoy.

Nutrition Facts : Calories 319.2, Fat 11.1, SaturatedFat 1.4, Sodium 418.1, Carbohydrate 48.2, Fiber 9.1, Sugar 5.2, Protein 9.3

VEGETARIAN INDIAN ALOO CHANA MASALA

Vegetarian Indian Aloo Chana Masala image

I created this vegetarian Indian dish a couple weeks ago, and my 13-year-old son and husband are addicted to it. It has already become a regular staple in our home. It is perfectly spicy with an amazing aroma and a touch of sweetness from the sweet potatoes. Serve over Indian basmati rice and enjoy the exotic flavors. We use unsalted pumpkin seeds or unsalted cashews for a delicious crunchy garnish.

Provided by Extropian

Categories World Cuisine Recipes Asian Indian

Time 10h5m

Yield 10

Number Of Ingredients 17

Ingredients

1 ½ cups dry garbanzo beans
6 cups water
3 cups vegetable broth
1 large sweet potato, peeled and cubed
3 small russet potatoes, peeled and cubed
1 (14.5 ounce) can stewed tomatoes
1 tablespoon maharaja curry powder
2 teaspoons ground cumin
2 teaspoons garam masala
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons ghee (clarified butter)
1 yellow onion, diced
1 red bell pepper, coarsely chopped
1 tablespoon minced garlic, or to taste
1 teaspoon minced ginger
1 (14 ounce) can full-fat coconut milk, well shaken

Steps:

Soak garbanzo beans in water for 8 hours to overnight. Drain and rinse beans and transfer to a pot. Add vegetable broth and bring to a boil, about 5 minutes. Reduce heat and simmer for 1 hour. Drain and set beans aside.
Place sweet potatoes and russet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Drain and set aside.
Meanwhile, add tomatoes to a blender and process until pureed.
Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.
Melt ghee in a large nonstick pan over medium-high heat. Add onion and cook until very browned with minimal stirring, about 10 minutes. Add bell pepper, garlic, and ginger and cook while stirring for 2 minutes more. Add spice mixture and cook, string constantly, until very fragrant, 2 more minutes.
Add drained garbanzo beans, cooked sweet and russet potatoes, pureed tomatoes, and coconut milk to the onion mixture in the pan. Stir well and bring to a simmer, about 5 minutes. Cook until heated through, about 10 more minutes.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.2 g, Cholesterol 6.6 mg, Fat 13.3 g, Fiber 9.7 g, Protein 9.5 g, SaturatedFat 9.3 g, Sodium 740.6 mg, Sugar 8.8 g