Chickpea and potato curry or aloo chana masala is one of the popular dish in Indian restaurants. We like to order this dish together with naan or roti paratha. It was a tasty and delicious dish until I decided to give it a try at home.
For me personally, there's nothing bad about Indian food even some claim that Indian food is fatty and unhealthy. Once in a while, it's good to have a tasty food and discover the vibrant flavours of spices from India.
ALOO CHANA MASALA
Ingredients;
1 can of chickpeas
2 potatoes, peel and cut into cubes
2 tomatoes, cut into cubes
1 onion, chopped
2cm ginger, chopped
1 tablespoon garam masala powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
Salt and sugar to taste
Oil
METHOD;
- Heat up some oil in a saucepan and fry onion and ginger until fragrant.
- Add tomatoes and cook for a few minutes.
- Add all the spices powder and mix well.
- Add in potatoes and chickpeas and a cup of water and simmer over medium heat for 8-10 minutes.
- Season with salt and sugar and cook for another few minutes until the potatoes are tender. Add more water if needed.
- Garnish with fresh coriander and serve with naan bread or plain rice.
Bon appétit!
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