Aloo Chana (Potato & Chickpea Curry)

🛒 Ingredients

• Potatoes 500 g · 385 kcal
• Canned chickpeas, drained 480 g · 672 kcal
• Onion 150 g · 60 kcal
• Canned diced tomatoes 400 g · 80 kcal
• Ginger-garlic paste 30 g · 30 kcal
• Vegetable oil 30 g · 270 kcal
• Cumin seeds 3 g · 12 kcal
• Turmeric powder 2 g · 5 kcal
• Coriander powder 5 g · 15 kcal
• Red chili powder 3 g · 10 kcal
• Garam Masala 3 g · 10 kcal
• Amchur powder (dry mango powder) 2 g · 5 kcal
• Green chilies 10 g · 4 kcal
• Fresh cilantro 10 g · 2 kcal
• Water 200 g · 0 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large pot or deep pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
2. Add chopped onion and green chilies; sauté until the onion turns translucent and light golden brown, about 5-7 minutes.
3. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
4. Add turmeric powder, coriander powder, red chili powder, and a pinch of salt. Cook for another minute, stirring constantly, adding a splash of water if needed to prevent burning.
5. Pour in the canned diced tomatoes (pureed) and simmer for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides.
6. Add the cubed potatoes and water; bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes or until potatoes are tender.
7. Stir in the drained chickpeas, garam masala, and amchur powder. Cook for another 5 minutes, allowing the flavors to meld.
8. Garnish with fresh chopped cilantro and serve hot with rice, naan, or roti.