Aloo Channa Gravy for Roti - Potato Chickpeas Combo Curry - Tiffin Sidedish Recipes

Potato Chickpeas Combo Curry is one of the delicious sidedish gravy recipes for chapathi, roti, phulka, poori and even to dosai and idli. This is a healthy balanced diet because of the carbohydrates in potatoes and proteins in the chickpeas. Both become soft and tender when cooked and easily absorb the masalas. Try this and enjoy.

Ingredients to make Aloo Channa Gravy 

Potato - 2
Chickpeas - 2 cups
Onion - 1
Tomatoes - 2
Ginger Garlic Paste - 1 tbsp.
Saunf - 1 tsp.
Cinnamon stick - 1 small
Cloves - 2
Curry leaves - 1 spring
Chilli powder - 1 tsp
Green Chilli - 2
Coriander powder - 1 tbsp.
Turmeric Powder - 1  tsp
Oil - 2 tbsp.
Coriander leaves - a handful
Salt to taste
Sugar to taste (optional)

Method for making Aloo Channa Gravy 

1. Soak the channa overnight or for 6-8 hours in water.

2. Chop the onions, and green chillies and cut the potatoes into cubes. Cut the tomatoes and grind in a mixie to get a tomato puree.

3. Heat oil in a pressure cooker. Add in the saunf, cinnamon, and cloves.

4. Now add the finely chopped onions and saute till they turn golden.

5. Add in ginger garlic paste and mix well.

6. Now add the mashed tomatoes and cook till the oil separates.

7. Next add the in chilli, turmeric and coriander powders and mix well.

8. Add the required amount of salt and a pinch of sugar to taste,

9. Next add the soaked channa and potato cubes and saute well till it gets blended with the masalas.

10. Pour required amount of water and pressure cook it for 4 whistles or till it is cooked.

Garnish with coriander leaves and serve hot with Rotis. Aloo Channa Combo gravy is ready.

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