Chickpea & Potato Dry Sabji- Guest Post By Sujata From Batter Up With Sujata

 First of all I would like to thank Sujata Ji for being the first to Guest Post on my blog! Yes its a first for me and I am so exited. She Blogs at Batter Up With Sujata. Hands down the best blog if your a looking for delicious and healthy recipes and of-course bengali dishes. From healthy cake to cookies to so many drinks to smoothies, fudge, vegetarian dishes with her own unique twist. Please do visit her blog for this amazing collection.

Talking about twist here what she made for my Guest Blog Post-

Bored with regular chana masala or spicy chole or chickpea Curry?

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 an amazing cook Avin of http://theyellowdaal.com asked me to write a guest post for her blog. I think it is a best recipe for her blog. Because Avin is a Punjabi and I am Bengali. Why not mix match Punjabi chole and Bengali bhaja moshla with dry roasted mixed spices.

This chole with aloo goes well with puri, roti or Indian flat bread, paratha or simple daal chawal; 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 method of both.

Bengali-Style-Chole-Aloo

Ingredients:

Chick peas – 1 cup

Potatoes – 3 medium

Cumin seeds – 1/2 teaspoon

asafoetida or hing – a pinch

Green chili – 2 – 3

Grated ginger – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chili powder – 2 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Amchur or dry mango powder – 1 teaspoon

Oil – 3 tablespoon or as require

Lemon juice – 1 teaspoon

Dry roasted mixed spices – 1 teaspoon
For dry roasted mixed spices dry roast 2 tablespoon each of cumin and coriander seeds, 3-4 cardamom, 1 small stick cinnamon and 4 cloves. If you like it hot add 1-2 dry red chili with it. After roasting let the mixture cool and grind them to make powder. Keep in airtight container for later use.

Ginger Julienne and cilantro for garnishing

Method:

Boil overnight soaked chickpeas or chole 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 add it later.

Peel the potatoes. Cut into small cubes. First cut into 4 parts in length wise. Then make small pieces. Wash well and keep aside in a strainer.

Heat oil in a pan. Fry the potatoes. And keep aside.

In same oil add cumin seeds. When seeds starts to crackle add hing or asafoetida.

Add grated ginger and chopped green chili. Fry for few seconds. If you want to add onion garlic add at this point

Now add finely chopped 1 onion and 1 teaspoon garlic paste or minced garlic. Fry until onion until translucent.

Add ground chhole. Saute until chickpeas changes it’s color. Stir continuously.

Add the fried potatoes.

Add salt, cumin powder, coriander powder, turmeric powder, kashmiri red chili powder and garam masala powder. Mix well.

Add the remaining water of boiled chickpeas. Mix well.

Cover and 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.

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.

Bengali-Style-Chole-Aloo

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