In Hindi, aloo means potato, while channa means chickpeas. Masala is just a general word to refer to a mix or combination of spices, different ones in varying amounts, based on the dish.
For me, Aloo Channa Masala has always been something easy and healthy to make, a go-to source of comfort food. It provides both protein and fiber to keep you fuller longer.
ALOO CHANNA MASALA
- 4 small to medium potatoes, diced
- 1 cup chickpeas
- 1 large onion, minced
- 1/2 cup tomato paste or sauce
- 3 green chilies (optional)
- 1 tbsp ginger, chopped
- 2 cloves garlic, chopped
- 1/2 tsp turmeric
- 3/4 tbsp garam masala
- 3/4 tbsp ground coriander
- salt and pepper (to taste)
- 3 tbsp canola oil
- Soak chickpeas overnight.
- Boil chickpeas and diced potatoes in pressure cooker, with water level just above contents. After one whistle, turn the heat to Low, and set the timer for 35 minutes.
- Heat oil in a frying pan and add onion slices and fry until light brown.
- Add turmeric, coriander, and garam masala and stir it well for few minutes.
- Add tomato paste/sauce, green chillies, ginger, garlic, salt and fry for 2-3 minutes.
- Once the masala-onion mixture is done, add it to boiled potatoes and chickpeas in the pressure cooker. Add some water if the cooker contents are too thick. It should have the consistency of a heavy stew, not mashed potatoes.
- Stir in masala mixture carefully to evenly distribute it. Check for salt.
- Serve hot with chappatis or rice.