Potato Chickpea masala

Posted on June 28, 2015

I learnt this recipe from a malayali aunt in Hydrabad. During my stay in her house, she made it twice. It’s surely a keeper in my recipe book.

Serves – 5

Ingredients

Chickpeas- 1/2 cup soaked in water overnight

Onion- 2 No

Potato – 2No

Tomato – 2 No

Ginger – 1 inch

Coriander leaves- Few springs

Curry Leaves- few springs

Green chilly- 2no

sambhar Powder – 1tsp

chilli Powder- 1/4 tsp

Salt- To taste

For tampering

Dried Red chilly- 1

Mustard Seeds- 1/4 tsp

Urand Dhal- 1/4 tsp

Turmeric Powder- 1/4 tsp

Asafoetida- a pinch

Preparation

1. In a pressure cooker, heat oil, add mustard seeds, urand dhal allow it to crackle then add curry leaves, dried red chilly. Then add in the onion saute it till it turns translucent in colour, add turmeric powder & green chilli.

2. Slice the Ginger, smash it to release the aroma add it together with sliced tomatoes

3. Add in all the masalas ( chilli powder + sambhar powder+asafoetida)

4. Saute it for 5 minutes. Now add the potatoes , chickpeas & salt. Mix well.

5. Add 3/4 cup water & sprinkle coriander leaves generously.

6. Pressure cook for 1 whistle and 10 minutes in low flame

7. Garnish it with finely chopped coriander leaves.

Note:-

Soak the chickpeas in water overnight before using it in this recipe.

You can also make this masala without chickpeas too. Make sure to reduce the cooking time while making it without chickpeas.

If you are gonna make this only for a 2 person, just half the recipe.

It goes well with chapathi & poori

In the end i smashed the masala with the smasher. If you want you can skip this process.