Ingredients
- Oil 1/2 cup
- Onion 1 medium, chopped
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Fennels seeds (Saunf) 2 tbsp
- Mustard seeds (Rai) 1 tsp
- Nigella seeds (kalonji) 1/2 tsp
- Dried red chilies 2-3
- Cumin seeds 1 tsp
- Potatoes 3 medium, cut into cubes
- Salt to taste
- Chili flakes 1/2 tsp
- Chat masala 1 tsp
- Coriander powder 1.5 tsp
- Turmeric powder 1/2 tsp
- Paprika powder 1 tsp (or red chili powder if you want spicy curry)
- Tomatoes 3, blended in a little water
- Chickpeas 2 cans, or 3 cups of boiled chickpeas
- Water as needed
- Garam Masala 1/2 tsp
- Fresh coriander chopped 2 tbsp
Preparation
- Heat oil and add chopped onions. Once soft, add ginger paste and garlic paste. Sauté until raw smell goes away.
- Coarsely grind fennel seeds (saunf) in pestle and mortar and add to the onions along with mustard seeds, nigella seeds, dried red chilies and cumin seeds.
- Sauté on low flame for 2 minutes and add potatoes. Sauté for 2 more minutes on low flame until the edges start to look translucent.
- Add salt, Chili flakes, Chat masala, Coriander powder, Turmeric powder, Paprika powder and blended tomatoes.
- Add a little water, cover and allow to cook until the potatoes are 80% cooked.
- Add boiled chickpeas. Mix, cover and cook until the potatoes are fully cooked.
- Lastly add garam masala and fresh coriander.
- Serve with naan, roti or rice. Enjoy!
Achari Aloo Chanay
Ingredients
- Oil 1/2 cup
- Onion 1 medium chopped
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Fennels seeds Saunf 2 tbsp
- Mustard seeds Rai 1 tsp
- Nigella seeds kalonji 1/2 tsp
- Dried red chilies 2-3
- Cumin seeds 1 tsp
- Potatoes 3 medium cut into cubes
- Salt to taste
- Chili flakes 1/2 tsp
- Chat masala 1 tsp
- Coriander powder 1.5 tsp
- Turmeric powder 1/2 tsp
- Paprika powder 1 tsp or red chili powder if you want spicy curry
- Tomatoes 3 blended in a little water
- Chickpeas 2 cans or 3 cups of boiled chickpeas
- Water as needed
- Garam Masala 1/2 tsp
- Fresh coriander chopped 2 tbsp
Instructions
- Heat oil and add chopped onions. Once soft, add ginger paste and garlic paste. Sauté until raw smell goes away.
- Coarsely grind fennel seeds (saunf) in pestle and mortar and add to the onions along with mustard seeds, nigella seeds, dried red chilies and cumin seeds.
- Sauté on low flame for 2 minutes and add potatoes. Sauté for 2 more minutes on low flame until the edges start to look translucent.
- Add salt, Chili flakes, Chat masala, Coriander powder, Turmeric powder, Paprika powder and blended tomatoes.
- Add a little water, cover and allow to cook until the potatoes are 80% cooked.
- Add boiled chickpeas. Mix, cover and cook until the potatoes are fully cooked.
- Lastly add garam masala and fresh coriander.
- Serve with naan, roti or rice. Enjoy!