Aloo Chana in Mint Coriander Gravy Recipe
Description
Aloo Chana in Mint Coriander Gravy is an exquisite and wholesome Indian dish that combines boiled potatoes and chickpeas, with the refreshing flavors of mint and coriander. The mint-coriander gravy adds a burst of freshness, making this dish not only flavorful but also incredibly aromatic. Perfect for lunch, it pairs wonderfully with a side of Aromatic Vegetable Pulao or soft phulkas. Ideal for those looking for a hearty and vegetarian meal that is packed with flavor and nutritional benefits.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup, soaked overnight and cooked until soft |
| Potatoes (Aloo) | 2, boiled and cubed |
| Onion | 1, finely chopped |
| Chana dal (Bengal Gram Dal) | 1/2 cup, boiled still soft |
| Green Bell Pepper (Capsicum) | 1, diced |
| Ginger | 1 tsp, grated |
| Garlic | 1 tsp, finely chopped |
| Turmeric powder (Haldi) | 1/2 tsp |
| Lemon juice | 2 tbsp |
| Salt | To taste |
| Fresh coconut | 1/2 cup, grated |
| Green Chillies | 3, (reserve 1/2 chili for garnish) |
| Cashew nuts | 1/4 cup |
| Coriander (Dhania) Leaves | 1/4 cup |
| Mint Leaves (Pudina) | 1/4 cup |
For Seasoning:
| Ingredient | Quantity |
|---|---|
| Cumin seeds (Jeera) | 1 tsp |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Bay leaves (Tej Patta) | 2 |
| Oil | 2 tsp |
Preparation Time
430 mins (soaking time for chickpeas)
Cook Time
40 mins
Instructions
-
Prep the Ingredients:
- Soak the Kabuli Chana (white chickpeas) overnight and cook them until soft.
- Boil the potatoes and cut them into cubes.
- Boil the Chana dal (Bengal Gram Dal) until soft, but not mushy.
- Dice the green bell pepper (capsicum) and chop the onion finely.
- Grate the ginger and finely chop the garlic.
- Grate the fresh coconut and set aside the green chilies (keeping one-half for garnishing).
-
Grind the Chana and Gravy Paste:
- Take half of the cooked chickpeas and grind them coarsely in a mixer. Set this aside for later.
- In the same mixer, grind the remaining chickpeas along with the fresh coconut, green chilies, cashew nuts, coriander leaves, and mint leaves into a smooth paste. Keep this mixture aside.
-
Season the Gravy:
- Heat oil in a heavy-bottomed pan.
- Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaves to the hot oil. Sauté for about a minute, letting the spices release their aroma.
- Add the chopped onions to the pan and sauté them on low heat until they become soft and translucent. Stir in the grated ginger, chopped garlic, and diced bell pepper. Cook until the bell pepper becomes tender, but be careful not to overcook it. (Tip: Reserve a few slices of onions for garnish).
-
Cook the Gravy Base:
- Now, add in the boiled chickpeas, dal, and the cubed potatoes. Sauté everything together for 4–5 minutes, allowing the flavors to meld.
- Next, add the ground chickpeas mixture, along with the smooth gravy paste, turmeric powder, and salt. Stir everything well over a medium flame until the ingredients are fully combined and the mixture is heated through.
-
Simmer and Finish:
- Add about 1/2 cup of water to the pan. (Use some of the water left over from cooking the chickpeas to enhance the flavor).
- Let the mixture simmer for about 10 minutes, allowing the gravy to thicken and the flavors to infuse.
- Finally, stir in the lemon juice for a touch of tanginess.
-
Garnish and Serve:
- Remove the pan from the heat.
- Garnish with the reserved sliced onions, a few green chilies, and fresh coriander or mint leaves.
-
Serving Suggestions:
Serve Aloo Chana in Mint Coriander Gravy warm with a side of Aromatic Vegetable Pulao or freshly made phulkas for a complete and satisfying meal.
Tips:
- The addition of fresh mint and coriander makes this dish extremely refreshing, perfect for a light yet filling lunch.
- You can adjust the spiciness by adding or reducing the number of green chilies.
- For a richer taste, you can add a dollop of yogurt or a splash of cream right before serving.
Nutritional Information (Approximate):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 |
| Carbohydrates | 32g |
| Protein | 8g |
| Fat | 7g |
| Fiber | 5g |
| Sodium | 500mg |
| Potassium | 450mg |
| Vitamin C | 30% of the Daily Value |
Aloo Chana in Mint Coriander Gravy is a delightful, aromatic, and hearty dish that encapsulates the essence of Indian home-cooked meals. The use of fresh ingredients like mint and coriander brings out a unique and refreshing flavor, making it a perfect choice for any lunch table. Whether paired with phulkas or aromatic rice, this dish is sure to please your palate!
