Aloo Chana in Mint Coriander Gravy is a delicious gravy recipe prepared with potatoes and chickpeas flavored with mint and coriander leaves. The freshness of mint and coriander in the gravy adds a refreshing taste to this dish. Serve Aloo Channa in Mint Coriander Gravy for lunch along with Aromatic Vegetable Pulao Recipe or phulkas.
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Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Kadai (Wok)
Cooks in 40 M
Total in 470 M
To prepare Aloo Channa in Mint Coriander Gravy, take 1/2 cup of cooked channa and grind it coarsely in a mixer and keep it aside. Mix remaining half cup chana with chana dal and reserve.
Grind all the ingredients for gravy into a smooth paste and keep aside.
Heat oil in a heavy bottomed pan. Add all the seasoning ingredients and saute for about a minute.
Add chopped onions and saute 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. (Reserve a few slices of onions for garnish)
Add in the cooked chana, dal and potatoes and saute 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, untill 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
Finally add the lemon juice and remove from heat. Garnish with chopped chillies, onions and serve warm with Aromatic Vegetable Pulao Recipe or phulkas.