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एक बार इस तरीके से बना कर देखे उंगलियां छत चट कर खाएंगे आलू चना की स्वादिष्ट सब्जी Aloo Chana Sabji

‪@pakokirasoi‬

Serves: 10–12 people

Ingredients & Method of Preparation:

Chickpeas – 200 g

Potatoes – 8–9 medium

Water – 1.5 glasses

Pressure cook: 1 whistle on high flame, 3 whistles on low flame


For cooking:

Oil – 5 tbsp

Cumin seeds – 1 tsp

Bay leaves – 5

Whole spices – cinnamon stick, 2 green cardamoms, 4 black cloves

Green chilies – 4–5

Onion – 1 medium

Ginger-garlic paste – 1 tsp

Tomatoes – 4 medium

Salt – 1.5 tsp

Turmeric powder – 1 tsp

Coriander powder – 2 tsp

Water – ½ cup

Garam masala powder – 1 tsp


For garnish:

Fresh coriander leaves



Method of Preparation:

1. Put chickpeas, potatoes, and water in a pressure cooker.


2. Close the lid and cook for 1 whistle on high flame and 3 whistles on low flame.


3. Heat oil in a wok (kadhai). Add cumin seeds, bay leaves, whole spices, and green chilies. Sauté for 1 minute.


4. Add chopped onion and sauté lightly. Then add ginger-garlic paste and fry for 2 minutes.


5. Add chopped tomatoes, salt, turmeric powder, and coriander powder. Mix well and cook for 2–3 minutes.
(Optional: Add red chili powder if desired. This recipe uses only green chilies.)


6. Add a little water and cook on low flame for 3–4 minutes until the oil separates from the masala.


7. Remove boiled chickpeas and potatoes from the cooker. Peel and cut the potatoes into pieces.
(Do not discard the chickpea water—it will be added to the curry.)


8. Mash the cooked masala lightly while stirring.


9. Add boiled chickpeas, potatoes, and the reserved chickpea water to the wok. Sprinkle garam masala powder, mix well, cover, and cook on medium flame for 4–5 minutes.


10. Add fresh coriander leaves, stir, and turn off the flame.


11. Keep covered for 5–10 minutes, then serve hot.

#pakokirasoi
#recipe
#sabji