Aloo Chana

• 2 cups boiled chickpeas
• 2 medium potatoes
• 1 medium onion
• 2 tbsp oil
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp turmeric powder
• salt to taste salt
• 1 tbsp fresh coriander

Method

1. 1

   Heat the oil in a pan over medium heat and add cumin seeds. Let them sizzle.

2. 2

   Add the chopped onion and sauté until golden brown.

3. 3

   Stir in the ginger-garlic paste and cook for an additional minute until fragrant.

4. 4

   Add the diced potatoes, turmeric powder, red chili powder, and salt. Mix well and cook for 5-7 minutes, stirring occasionally.

5. 5

   Add the boiled chickpeas to the pan and mix well. Cover and cook for another 15 minutes, allowing the flavors to meld.

6. 6

   Once the potatoes are tender, check for seasoning and adjust if necessary.

7. 7

   Garnish with fresh coriander before serving.

8. 8

   Serve hot with rice or chapati.