Chickpea potato dry sabji or curry.
Bored with regular chana masala or spicy chhole or chickpea Curries?
Try this no onion garlic delicious chickpeas with potatoes.
If you want to make something spicy and delicious in a hurry this chickpea with potatoes is a best option if you have soaked and boiled chickpeas.
My blogger friend and amazing cook Avin of theyellowdaal asked me to write a guest post for her blog. I think its a best recipe for her blog. Because Avin is from Punjab and I am from Bengal. Why not mix matche Punjabi chhole and Bengali bhaja moshla or dry roasted mixed spices. Avin has a lovely blog. Do visit her blog for many awesome recipes from different cuisine.
This chickpeas goes well with puri, roti or Indian flat bread, paratha or simple daal chawal. Or use it as sandwich stuffing.
Its very easy to make. You don’t need onion garlic for it. But you can make it with onion garlic too if you like. I will share the mathod of both.
Recipe
Chick peas – 1 cup
Potatoes – 3 medium
Green cardamom – 2
Cinnamon – 1/2 inch piece
Cloves – 3
Cumin seeds – 1/2 teaspoon
Asafetida or hing – a pinch
Green chilli – 2 – 3 chopped
Grated ginger – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder 1 teaspoon
Turmeric powder – 1/4 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Garam masala powder – 1/4 teaspoon, optional
Amchur or dry mango powder – 1 teaspoon
Lemon juice – 1 teaspoon
Dry roasted mixed spices – 1 teaspoon
Ginger Julienne and cilantro for garnishing
Method
Boil overnight soaked chickpeas or chana with 2 green cardamom 3 cloves and 1/2 inch piece cinnamon in a pressure cooker.
Let it cool down. Grind in a mixer grinder and keep aside. Don’t discard the remaining water, we will use it later.
Peel the potatoes. Cut into small cubes. First cut into 4 parts in length wise. Then make small pieces. Wash well. Drain and keep aside.
Heat oil in a pan. Fry the potatoes. And keep aside.
In the same oil add cumin seeds. When seeds starts to crackle add hing or asafetida.
Add grated ginger and chopped green chilli. Fry for few seconds.
If you want to add onion garlic add finely chopped 1 onion and 1 teaspoon garlic paste or minced garlic with ginger and chilli. Fry until onion becomes translucent.
Add ground chickpeas. Saute until chickpeas changes it’s colour. Stir continuously.
Add the fried potatoes.
Add salt, cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder and garam masala powder. Mix well.
Add the remaining water of boiled chickpeas.
Mix and cover. Cook until the potatoes becomes soft.
Fried potatoes don’t take much time to cook so don’t add too much water.
When the potatoes becomes tender stir and cook until dried up. If you like you can make thick gravy. I have made it dry.
Add lemon juice, amchur or dry mango powder and dry roasted mixed spices.
For mixed spices dry roast 2 tablespoon each of cumin and coriander seeds, 3-4 cardamom, 1 inch piece cinnamon stick and 4 cloves. If you like it hot add 1-2 dry red chilli with it. After roasting let the mixture cool and grind them to make powder. Keep in airtight container for later use.
Mix everything well. Taste and add more salt, lemon juice and dry mango powder if require.
Remove from heat.
Garnish with ginger julienne and cilantro. If you are using onion garlic you can use onion rings for garnishing.
Serve with puri, kachaudi, paratha, roti or Indian flat bread or daal chawal.
Even you can make delicious sandwiches with it. Keep it in refrigerator make sandwiches in a jiffy. Or enjoy with crisp toast.
Happy cooking 😊
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Delicious, I would prefer to have with puri!
Thank you so much Megala. You are right. Perfect combo 😍😍