Aloo Chana

Aloo chana is a dish that satisfies hunger with its earthy flavours from potatoes (aloo) and chickpeas (chana), cooked in rich, spiced gravy. Very common in Northern India, it may be eaten as a main course for lunch or dinner and goes beautifully with roti, rice, or simply on its own as a snack. Softer potatoes and chickpeas with the perfect blend of spices make aloo chana an excellent nutrient and satisfaction all-around meal. To make the aloo chana recipe, soak dried chickpeas overnight and boil until they become soft. Then heat oil in a pan and saut the finely chopped onions, garlic and ginger until they turn golden brown. Add chopped tomatoes to cook, softening it to become the rich base for the curry. Put a mixture of cumin, coriander, turmeric, and garam masala into the pan to infuse more flavour. When the spices have well mixed into the curry, add boiled potatoes and chickpeas to it. Stir well so that the potatoes soak in flavours. Mix water to achieve consistency and let the curry simmer until everything mixes well. You can modify the aloo chana recipe by adding more green chillies for extra heat or fresh cilantro for a burst of freshness. The dish is best served when hot with naan, rice, or a side of pickle. This simple and hearty aloo chana will surely please everybody at the dining table because of its delicious combination of flavours and textures.