Masalaedhaar Chole Aloo Curry

Chole also referred to as 'chik peas' or 'garbanzo beans' is a very popular dish in north india. Owing to its taste and good nutritional values, it has become a popular dish even in south india.

Chole aloo masala curry goes well with batora, puri, roti, naan, chapathi, pulka or even with jeera rice or any other variety of rice.

Ingredients Chik peas/chole/garbanzo beans - 2 cups (take a standard measuring cup or ricecooker cup)
Potato - 2 Big
Onions - 1 Big
Oil - 2 spoons
Tomatoes (wine red) - 2 small
Ginger garlic paste - 1 Tspoon
Green chillies - 5 slit
Salt - enough to taste
Turmeric - 1 Tspoon
Cumin powder - 1 Tspoon
Chilly powder - 1 Tspoon
Dhaniya/coriander powder - 1 Tspoon
Chole/Chana Masala (Use MDH/Shaan) - 1 Tspoon
Fresh Mint leaves - crushed - 2 Tspoons
Coriander leaves - as desired for garnishing
Procedure

• Soak chole overnight or atleast for 6-7 hrs. Now transfer the soaked chana in to a pressure pan, add 2 glasses of water and cook for about 3 whistles. Once the pressure is released, strain the cooked chana and reserve the water as it can be used for gravy.
• Chop onions, tomatoes and keep them aside. Now use the same pressure pan/cooker to fry the onions and green chillies. When onions turn translucent, add ginger garlic paste and stir for a minute.
• Now add chopped mint leaves, tomatoes and aloo/potatoe pieces and stir for couple of more minutes. Add cooked chana/chole to the mixture and fry for few minutes on a very low flame.
• Add cumin powder, chilly powder, dhaniya powder and chole masala powder and stir properly to let aloo and chana get coated with all the spices.
• Now to the ingredients, add the strained water and close the pressure pan. Let the ingredients cook until 2 whistles.
• Once the pressure is released, transfer the gravy in to a serving bowl. Garnish with coriander leaves and serve with roti/rice.