How long does it take to make Aloo Chana In Mint Coriander Gravy Recipe?

The total time to make Aloo Chana In Mint Coriander Gravy Recipe is 470 minutes. Preparation takes 430 minutes and cooking takes 40 minutes.

How many servings does this Aloo Chana In Mint Coriander Gravy Recipe recipe make?

This recipe makes 4-5 servings of Aloo Chana In Mint Coriander Gravy Recipe.

What type of cuisine is Aloo Chana In Mint Coriander Gravy Recipe?

Aloo Chana In Mint Coriander Gravy Recipe is a Indian dish from the Sabzi Recipes category.

Aloo Chana In Mint Coriander Gravy Recipe

Name: Aloo Chana In Mint Coriander Gravy Recipe
Prep time: 430 min
Cook time: 40 min
Total time: 470 min
Yield: 4-5
Cuisine: Indian
Ingredients: 1 cup Kabuli Chana (White Chickpeas) soaked overnight and cooked until soft; 2 Potatoes (Aloo) boiled and cubed; 1 Onion finely chopped; 1/2 cup Chana dal (Bengal Gram Dal) boiled still soft; 1 Green Bell Pepper (Capsicum) diced; 1 teaspoon Ginger grated; 1 teaspoon Garlic finely chopped; 1/2 teaspoon Turmeric powder (Haldi); 2 tablespoons Lemon juice; Salt to taste; 1/2 cup Fresh coconut grated; 3 Green Chillies (reserve 1/2 chili for garnish); 1/4 cup Cashew nuts; 1/4 cup Coriander (Dhania) Leaves; 1/4 cup Mint Leaves (Pudina); 1 teaspoon Cumin seeds (Jeera); 1 inch Cinnamon Stick (Dalchini); 2 Cloves (Laung); 2 Cardamom (Elaichi) Pods/Seeds; 2 Bay leaves (tej patta); 2 teaspoons Oil

Aruna Manikandan

October 11, 2017

1098 Ratings

Aloo Chana In Mint Coriander Gravy Recipe - Recipe image with step-by-step cooking instructions

Time:Prep: 7h 10m|Cook: 40 M|Total: 7h 50min

Makes:4-5 Servings

Meal:Lunch

Cuisine:Indian

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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Ingredients

Ingredients for gravy

1 cup Kabuli Chana (White Chickpeas), soaked overnight and cooked until soft

2 Potatoes (Aloo), boiled and cubed

1 Onion, finely chopped

1/2 cup Chana dal (Bengal Gram Dal), boiled still soft

1 Green Bell Pepper (Capsicum), diced

1 teaspoon Ginger, grated

1 teaspoon Garlic, finely chopped

1/2 teaspoon Turmeric powder (Haldi)

2 tablespoons Lemon juice

Salt, to taste

1/2 cup Fresh coconut, grated

3 Green Chillies, (reserve 1/2 chili for garnish)

1/4 cup Cashew nuts

1/4 cup Coriander (Dhania) Leaves

1/4 cup Mint Leaves (Pudina)

Ingredients For Seasoning

1 teaspoon Cumin seeds (Jeera)

1 inch Cinnamon Stick (Dalchini)

2 Cloves (Laung)

2 Cardamom (Elaichi) Pods/Seeds

2 Bay leaves (tej patta)

2 teaspoons Oil

Instructions for Aloo Chana In Mint Coriander Gravy Recipe

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.