Aloo Chana Kurma

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Blend the coconut, cashews, fennel seeds and water in a small grinder to a smooth paste. Set aside.
2. Heat the oil in a pan or Instant Pot on Sauté. Add the whole spices and, when they sizzle, add the curry leaves and onions. Sauté until golden.
3. Add the ginger garlic paste and green chillies and sauté for 1 minute. Add the tomatoes and cook until they break down to a mush.
4. Stir in the salt, turmeric, chilli powder and garam masala. Add the mint and sauté 1 to 2 minutes until aromatic.
5. Add the yogurt and cook it down for 2 to 3 minutes. Mix in the chickpeas, potatoes, stock or water and the coconut paste. In a regular pan use boiled potatoes; in an Instant Pot use raw potatoes.
6. Stovetop: bring to a gentle boil, cover and simmer for 6 to 8 minutes until thick and aromatic, adding a splash of hot water if it gets too thick.
7. Instant Pot: add the half cup of water, cover and pressure cook for 5 minutes. When it beeps, cancel and wait 2 minutes, then release the pressure manually.
8. The dish is done when the chickpeas and potatoes are very tender. Taste and add more salt, garam masala or kasuri methi if wanted. Garnish with chopped coriander leaves.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionTomatoPotatoYoghurtCashewCoconutChickpea