Chickpea Potato Dry Sabji Or Curry / Guest Post For Avin S Kohli


Chickpea potato dry sabji or curry.

Bored with regular chana masala or spicy chhole or chickpea Curries?

Try this no onion garlic delicious chickpeas with potatoes.

If you want to make something spicy and delicious in a hurry this chickpea with potatoes is a best option if you have soaked and boiled chickpeas.

My blogger friend and amazing cook Avin of theyellowdaal asked me to write a guest post for her blog. I think its a best recipe for her blog. Because Avin is from Punjab and I am from Bengal. Why not mix matche Punjabi chhole and Bengali bhaja moshla or dry roasted mixed spices. Avin has a lovely blog. Do visit her blog for many awesome recipes from different cuisine.

This chickpeas goes well with puri, roti or Indian flat bread, paratha or simple daal chawal. Or use it as sandwich stuffing.

Its very easy to make. You don’t need onion garlic for it. But you can make it with onion garlic too if you like. I will share the mathod of both.


Recipe 
Chick peas – 1 cup

Potatoes – 3 medium

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 3

Cumin seeds – 1/2 teaspoon

Asafetida or hing – a pinch

Green chilli – 2 – 3 chopped

Grated ginger – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Amchur or dry mango powder – 1 teaspoon

Lemon juice – 1 teaspoon

Dry roasted mixed spices – 1 teaspoon

Ginger Julienne and cilantro for garnishing

Method 


Boil overnight soaked chickpeas or chana with 2 green cardamom 3 cloves and 1/2 inch piece cinnamon in a pressure cooker.

Let it cool down. Grind in a mixer grinder and keep aside. Don’t discard the remaining water, we will use it later.

Peel the potatoes. Cut into small cubes. First cut into 4 parts in length wise. Then make small pieces. Wash well. Drain and keep aside.

Heat oil in a pan. Fry the potatoes. And keep aside.

In the same oil add cumin seeds. When seeds starts to crackle add hing or asafetida.

Add grated ginger and chopped green chilli. Fry for few seconds.

If you want to add onion garlic add finely chopped 1 onion and 1 teaspoon garlic paste or minced garlic with ginger and chilli. Fry until onion becomes translucent.

Add ground chickpeas. Saute until chickpeas changes it’s colour. Stir continuously.

Add the fried potatoes.

Add salt, cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder and garam masala powder. Mix well.

Add the remaining water of boiled chickpeas.

Mix and cover. Cook until the potatoes becomes soft.

Fried potatoes don’t take much time to cook so don’t add too much water.

When the potatoes becomes tender stir and cook until dried up. If you like you can make thick gravy. I have made it dry.

Add lemon juice, amchur or dry mango powder and dry roasted mixed spices.
For mixed spices dry roast 2 tablespoon each of cumin and coriander seeds, 3-4 cardamom, 1 inch piece cinnamon stick and 4 cloves. If you like it hot add 1-2 dry red chilli with it. After roasting let the mixture cool and grind them to make powder. Keep in airtight container for later use. 

Mix everything well. Taste and add more salt, lemon juice and dry mango powder if require.

Remove from heat.

Garnish with ginger julienne and cilantro. If you are using onion garlic you can use onion rings for garnishing.

Serve with puri, kachaudi, paratha, roti or Indian flat bread or daal chawal.

Even you can make delicious sandwiches with it. Keep it in refrigerator make sandwiches in a jiffy. Or enjoy with crisp toast.

Happy cooking 😊
I would love to hear from you. Please leave some words in the comment if you like the recipe.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

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