Ingredients
-
4
-
1/2
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1/2 - 1
-
1/2
-
1
-
1/2
-
3 - 4
-
-
Directions
Aloo Channa Tarkari (Potato and Garbanzo Beans in a Curry),This is a classic breakfast item, best served with puris or parathas. It can also be served as a side dish.,Delicious! I didn’t have any nigella seeds, so I subbed a small onion and added more cumin and mustard seed. I also used a whole can of garbanzos and less of the peppers for our taste. I halved the water, did not cover it, did mash up the potatoes and it did indeed get thick. Note: the oil and mint are missing from the ingredient list. used a half tablespoon of oil and subbed cilantro due to an allergy. The flavor in this dish is great!
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Steps
|
1
Done
|
Heat Oil and Add Cumin, Fennel, Fenugreek, Mustard Seeds - Stir Fry 1-2 Mins Till Fragnant and Crackling. |
|
2
Done
|
Add Cubed Potatoes and Garbanzo Beans and 2 - 2 1/2 Cups of Water and Salt. |
|
3
Done
|
Add a Drop or Two of Food Color, Crushed Black Pepper, Crushed Red Chillies and Turmeric. |
|
4
Done
|
Cover and Let the Potatoes and Garbanzo Cook About 10 Mins or Until the Curry Seems to Thicken a Little. |
|
5
Done
|
With the Back of a Spoon, Mash Some of the Potatoes and Beans, Add a Little More Water and Let Cook Another 10 - 15 Mins Till the Curry Has Thickened. |
|
6
Done
|
Mix in Lemon Juice, Stir Well. |
|
7
Done
|
Pour Into Serving Dish, Garnish With Mint Leaves and Serve. |
