South Indian kurma style Aloo Chana made with chickpeas, potato, spices, coconut and yogurt. It is eaten with plain rice, pulao, chapati, dosa or ghee rice.
For best results follow my detailed step-by-step photo instructions and tips.
2tablespoonscoriander leaves (or 1 tsp kasuri methi or both)
¾cupwater/stock (use chickpea cooked stock if possible)
½ cupwater (only for instant pot)
Coconut paste or substitutes below
⅓cupgrated raw coconut (or ⅓ cup thick canned coconut milk)
10cashew nuts (or 1 tablespoon nut butter or fried gram)
1teaspoonfennel seeds (¾ tsp ground fennel)
½cupwater(omit if using substitutes)
Whole spices (omit if you don’t have any)
1smallbay leaf or 1 sprig curry leaves (or both)
1star anise
1strandmace
½teaspoonshahi jeera/ caraway or cumin seeds (jeera)
3 green cardamoms
3 cloves
3inchcinnamon piece (1 inch if using cassia)
How to make the recipe
Add coconut, cashews, fennel seeds and water to a small grinder and make a smooth paste. Keep aside.
How to Make Aloo Chana
Heat oil a pan or instant pot (on sauté mode) and add the whole spices. When they begin to sizzle, add curry leaves and onions.
Saute until they turn golden. Add ginger garlic and green chili. Saute for 1 minute and add tomatoes. Cook until the tomatoes break down to a mush.
Stir in the salt, turmeric, chili powder and garam masala. Add mint leaves and saute until aromatic for 1 to 2 mins.
Add yogurt and cook down for 2 to 3 mins. Mix in boiled chickpeas, potatoes, stock/water and coconut. (Note use boiled potatoes if using a normal pan/pot & use raw potatoes only to cook in IP).
Stovetop: Bring it to a gentle boil. Cover and simmer for 6 to 8 mins, until thick and aromatic. If it turns too thick, add a splash of hot water.
Instant pot: Pour half cup water. Cover the Instant pot and pressure cook for 5 mins. The IP beeps when it is done, press cancel and wait for 2 mins. Gently release the pressure manually.
Aloo chana is done when the chickpeas and potatoes are tender and very soft. The gravy is slightly runny at this stage but turns thick after cooling. Taste test and add more salt or garam masala or kasuri methi if you want.
Garnish Aloo Chana with chopped coriander leaves. Serve with plain rice, ghee rice, pulao, chapati, roti or dosa.