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Aloo Chana Malai in Dhaba Style

Oct-19-2018
Jaideep Singh (Jai Ki Rasoi Se)
60 minutes
Prep Time
30 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Aloo Chana Malai in Dhaba Style RECIPE

When people looking to escape the busy city for a few hours to enjoy simple, unpretentious and wholesome food the favourite place that first come to mind is "DHABA". Today in "Jai Ki Rasoi Se" made a simple and delicious vegetarian dish called "Aloo Chana Malai in Dhaba Style". This goes well when served along with Roti, Naan, Phulka or Paratha

Recipe Tags

  • Veg
  • Dinner Party
  • North Indian
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 10

  1. Roughly Chopped Potatoes (Kate Aloo) - 250 Grams
  2. Black Chickpeas (Kala Chana) - 100 Grams
  3. Onion Paste (Pyaz Ka Paste) - 1 Cup
  4. Tomato Puree (Tamator Ka Paste) - 1 Cup
  5. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
  6. Finley Chopped Mint Leaves (Barik Kata Pudina) - ½ Bunch
  7. Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon
  8. Slit Green Chilies (Kati Hari Mirch) - 5 to 6
  9. Red Chili Powder (Laal Mirch Powder) - 1 Table Spoon
  10. Turmeric Powder (Haldi Powder) - 1 Tea Spoon
  11. Fresh Cream (Malai) - 2 to 3 Table Spoon
  12. Caraway Seeds (Shahi Jeera) - 1 Tea Spoon
  13. Oil - As Per Requirement
  14. Salt According to Taste

Instructions

  1. Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
  2. Heat oil in a nonstick pan or kadai. Once the oil is hot add caraway seeds and allow them to splutter
  3. Add ginger garlic paste and cook till the moisture from the paste gets evaporated
  4. Now add onion paste and cook till it gets light brown
  5. At this add roughly chopped potatoes & soaked black chickpeas and mix them. Season it will salt according to taste. Cover and cook for 5 minutes or till potatoes & black chickpeas become soft
  6. Now add dry ingridents like turmeric and red chilli powder. Mix and cook till oil get seperated from them
  7. Add tomato puree & ½ glass water and mix them. Cover and cook for another 5 minutes or till oil get separated from it
  8. Add finely chopped green coriander & mint leave and slit green chill. Mix and cook it for another one minute
  9. Finely add cream and mix it. Cook for another one minute
  10. The dish is ready to be served with any Indian bread

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Milli Garg
Oct-22-2018
Milli Garg   Oct-22-2018

Yummyyyy!

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