For Day 3, week 4 of BM #45, Here is another popular variation to the Chana Masala. My kids love potatoes in any form (no surprises there, right?). So when I add potatoes to the Chana masala and tweak the ingredients a little, it is loved a little more :)
Kabuli Chana/ Garbanzo Beans soaked 1 cup
Potatoes / Alu diced 2 cups
Salt, Red Chili Powder and Garam Masala as needed
Turmeric 1/2 tsp
Tamarind extract or Dry Mango Powder as needed (Optional)
Onions chopped 1 cup
Tomatoes chopped 1 cup
Ginger-Garlic-Green Chilli Paste to taste
Coriander leaves (Cilantro) handful
Cashew 2 Tbsp
Poppy Seeds (soaked in warm water for an hour) 1 Tbsp
Seasoning (Oil 1 Tbsp, Cumin Seeds 1/2 tsp)
Method Of Preparation -
Boil the Chick peas and set aside.
In a heated pressure cooker, add oil and cumin seeds.
After the cumin seeds crackle, add ginger garlic green chilli paste, and saute for a few seconds. Add in the chopped onions and saute until they are golden brown.
Add in the chopped tomato and add about a cup of water. Make a paste of poppy seeds and cashews and add the paste to the simmering mixture. Also sprinkle some turmeric.
Let the mixture simmer until the oil oozes out.
Sprinkle salt, red chilli powder, garam masala powder, tamarind extract, the cubed potatoes and boiled chickpeas. Mix well and pressure cook for 15 minutes (2-3 whistles).
Remove from heat. Upon cooling adjust the taste and garnish with coriander leaves.
Serve it with Naan/Roti/Rice.
Preparation Time 35 min