Kabuli Chana Curry Recipe: Delicious Occasions Dish

In this guide, we’ll explore the necessary ingredients and offer a detailed, step-by-step tutorial on how to create this delicious and nutritious dish.

Ingredients

To make kabuli chana curry with aloo, you’ll need the following ingredients:

2 cups of boiled kabuli chana (also known as chickpeas)
2 large potato, diced
1 tomato finely chopped
1 onion, finely chopped
2 cloves of garlic, minced
1 teaspoon of cumin seeds (jeera)
1 teaspoon of coriander powder (dhania)
1/2 teaspoon of garam masala
Salt, to taste
Oil, for cooking
A handful of fresh coriander leaves (dhania leaves), chopped for garnish

Method

Here’s how to make kabuli chana curry with aloo:

Prepare Masala

In a small bowl, mix the cumin seeds, coriander powder, and garam masala. This will be the masala that we’ll use to flavor the dish.

Step 1: boil chana and potatoes

Step 2: Cook Onion and Garlic

Heat a tablespoon of oil in a pan over medium heat. Add dry chili, 1/2 teaspoon jeera, finely chopped onion, and cook until onion turns translucent.

Add minced garlic and cook for another minute until fragrant.

Add chopped tomato, and haldi and stir well.

Step 3: Add Potatoes and masala

Add the boiled potato mix masala and stir until it’s coated with the masala.

Add a pinch of salt and cook for 2 minutes until the potato little fry

Step 4: Add chana [Chickpeas] and Water

Add the boiled chickpeas to the pan and stir until they’re coated with the masala.

Add enough water to the pan to cover the chickpeas and potatoes. Stir well and bring the mixture to a boil.

Step: 5 Simmer and Serve

Add 1/2 teaspoon sugar.

Let the curry simmer for 5 minutes until the gravy has thickened.

Garnish with freshly chopped coriander leaves and serve hot with rice or bread.

Nutritional Benefits

Kabuli chana curry with aloo is a nutritious and satisfying meal that’s high in protein, fiber, and complex carbohydrates.

Chickpeas are a great source of plant-based protein, which is important for maintaining healthy muscles and tissues.

They’re also high in dietary fiber, which promotes digestive health and can help lower cholesterol levels.

Potatoes are a good source of vitamin C, potassium, and vitamin B6, which are essential for maintaining healthy immune function, blood pressure, and brain function.

Kabuli chana curry with aloo is a delicious and nutritious vegetarian dish that’s easy to make and customizable to your taste.

With the right ingredients and a little bit of know-how, you can whip up this flavorful and satisfying meal in no time.

FAQs

Can I use canned chickpeas instead of boiled chickpeas?

Yes, you can use canned chickpeas instead of boiled chickpeas. Just be sure to drain and rinse them well before adding them to the curry.

Can I add other vegetables to the curry?

Yes, you can add other vegetables like carrots, green beans, orcauliflower to the curry to make it even more nutritious and flavorful.

Can I adjust the spices to my taste?

Absolutely! The beauty of this dish is that you can adjust the amount of spices to your liking. Start with the amounts listed in the recipe and then taste the curry as it cooks. If you’d like it to be spicier, add more garam masala or red chili powder. If you prefer it milder, reduce the amount of cumin or coriander powder.

How long can I store the leftovers?

You can store the leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave or heat on the stovetop until heated through.

Can I use dried chickpeas instead of canned or boiled chickpeas?

Yes, you can use dried chickpeas, but you’ll need to soak them overnight and then cook them in a pressure cooker or on the stovetop until they’re tender before using them in the recipe.

in summary, Kabuli chana curry with aloo is a healthy and delicious vegetarian dish that’s easy to make and customize.

With its high protein and fiber content, this dish is not only tasty but also nutritious.

So why not give it a try and impress your friends and family with this flavorful and satisfying meal?