Aloo Channa in Mint Coriander Gravy

Aloo Channa in Mint Coriander Gravy is delicious gravy prepared with potatoes and chickpeas flavoured with mint and coriander leaves. The freshness of mint and coriander in the gravy adds a refreshing taste to this dish.

Ingredients 

·         1 cup of chick peas (kabuli chana), soaked overnight and cooked until soft

·         2 medium sized potatoes, boiled and cubed

·         1 large onion, thinly sliced

·         1 capsicum, diced

·         1 teaspoon of grated ginger

·         1 teaspoon of finely chopped garlic

·         1/2 teaspoons of turmeric powder

·         2 tablespoons of lemon juice

·         Salt to taste

Ingredients for gravy

·         1/2 cup of grated coconut

·         3 green chillies

·         1/4 cup cashew nuts

·         1/2 cup of packed of fresh coriander leaves and mint leaves

Ingredients for Seasoning

·         1 teaspoon cumin seeds

·         1 inch piece of cinnamon 

·         2 cloves

·         2 cardamom pods

·         2 bay leaves

·         2 teaspoons oil

Method

1.      Take 1/2 cup of cooked channa and grind it coarsely and keep it aside.

2.      Grind all the ingredients for gravy into a smooth paste and keep aside.

3.      Heat oil in a heavy bottomed pan. Add all the seasoning ingredients and sauté for about a minute.

4.      Add chopped onions and sauté them on low heat until they turn soft. Stir in the ginger, garlic, capsicum and cook until tender, make sure that you don't overcook it.

5.      Add in the cooked chana and potatoes and sauté it for about 4 to 5 minutes. Pour the ground channa, the ground gravy paste, salt, turmeric powder and stir them slowly on medium flame, until all ingredients are well combined. Add about 1/2 cup of water (use the water left over from cooking the chickpeas too) and simmer for about 10 minutes. Finally add the lemon juice and remove from heat and serve warm with phulka's or steamed rice.