aloo hara chana

Aloo hara Chana recipe – Aloo Choliya curry recipe

Aloo hara Chana Subzi recipe – Aloo Choliya curry recipe

Aloo choliya is the famous curry recipe from Northern Indian prepared especially during winters. Green chickpeas are available in abundance during winters. This fresh and green chickpeas can be used for making many savory dishes like choliya ladoo, choliya paneer, choliya poori and so on. Today we are showing you a great recipe of Potato Green Chickpea sabzi, also known as aloo choliya curry which is not only easy to prepare but also tastes really delectable and heartwarming. The dishes prepared with these green chickpeas taste more scrumptious as compared to regular peas.

So, during the peak season you’ll get fresh chickpeas in Indian markets. We have prefered making this curry with fewer spices but you can adjust the usage as per your taste. Your family will definitely relish eating this dish than anything else and you will like it too. So, let’s get started with making this traditional and popular cuisine in India with this easy step-by-step recipe.

Directions

Getting ready:

1. Start with making a fine paste of tomato, green chilly and ginger.

aloo hara chana recipe

2. Wash and boil the potatoes.

aloo hara chana

3. Peel and keep them aside in a bowl.

aloo hara chana recipeMaking:

4. Take some oil in a pan or wok and heat it sufficiently. When the oil is hot, add cumin seeds.

aloo hara chana sabzi

5. When the cumin seeds crackles, add asafoetida, turmeric powder and coriander powder. Saute the masala for a while.

aloo hara chana sabzi

6. Then add tomato-ginger-green chilly paste and red chilly powder.

aloo hara chana recipe

7. Now saute the masala on medium flame until you see oil leaving the edges of masala.

aloo hara chana recipe

8. Add green chickpeas and salt in the masala and stir to mix well.

aloo hara chana sabzi

9. Then add ½ cup water and mix everything really well.

aloo hara chana sabzi

10. Cover and let it simmer for 5 minutes on low-medium flame. Cook until the chickpeas get soft. Keep checking at regular intervals. Within 10 to 12 the chickpeas get cooked.

aloo hara chana

11. Break the boiled potatoes with your hands, keeping them coarsely and add them to the sabzi, followed by garam masala.

aloo hara chana

12. Add 1 cup more water to the gravy.

aloo hara chana sabzi

13. Then add green coriander, cover and let it simmer for 5-6 more minutes on medium flame.

aloo hara chana recipe

14. Sabzi is done and ready. Transfer it to a serving bowl.

aloo hara chana sabziServing:

15. Garnish with some coriander sprigs and serve these delectable green chickpeas-potatoes curry with chapatti, parantha, naan or rice and relish eating.

aloo hara chana sabziSuggestions:

  • We have used fresh green chickpeas for making this sabzi but you can also use dry green peas as well.
  • Soak the green peas in water for 8 to 10 minutes and pressure cook them. This is another way to make the sabzi.
  • For 4 members
  • Time – 25 minutes

Aloo Choliya curry recipe Aloo hara Chana recipe - Aloo Choliya curry recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Boiled potatoes – 3 (250 grams)
  • Green chickpea – 1 cup (150 grams)
  • Tomato – 2 (150 grams)
  • Green chilly – 2
  • Ginger – 1 inch baton
  • Green coriander (finely chopped) – 2 to 3 tbsp
  • Oil – 2 to 3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Garam masala – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Salt – 1 tsp
  • Coriander powder – 1 tsp or as per taste
Instructions
  1. Start with making a fine paste of tomato, green chilly and ginger.
  2. Wash and boil the potatoes.
  3. Peel and keep them aside in a bowl.
  4. Take some oil in a pan or wok and heat it sufficiently. When the oil is hot, add cumin seeds.
  5. When the cumin seeds crackles, add asafoetida, turmeric powder and coriander powder. Saute the masala for a while.
  6. Then add tomato-ginger-green chilly paste and red chilly powder.
  7. Now saute the masala on medium flame until you see oil leaving the edges of masala.
  8. Add green chickpeas and salt in the masala and stir to mix well.
  9. Then add ½ cup water and mix everything really well.
  10. Cover and let it simmer for 5 minutes on low-medium flame. Cook until the chickpeas get soft. Keep checking at regular intervals. Within 10 to 12 the chickpeas get cooked.
  11. Break the boiled potatoes with your hands, keeping them coarsely and add them to the sabzi, followed by garam masala.
  12. Add 1 cup more water to the gravy.
  13. Then add green coriander, cover and let it simmer for 5-6 more minutes on medium flame.
  14. Sabzi is done and ready. Transfer it to a serving bowl.
  15. Garnish with some coriander sprigs and serve these delectable green chickpeas-potatoes curry with chapatti, parantha, naan or rice and relish eating.

 

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