Dum Aloo Channa

Ingredients

• Baby Potatoes - 20-25

To grind for Masala

• Almonds - 10, blanched
• Tomatoes - 1 cup (about 2 medium)
• Ginger - 1 inch
• Garlic - 3 cloves, peeled
• Dry Red Chilies - 4

For the Gravy

• Onions - 1.5 cups (1 large onion)
• Oil - 6 teaspoons (4 tsp for frying potatoes & 2 tsp for gravy)
• Cumin Seeds / Jeera - 1 teaspoon
• 1 cup boiled channa(white chickpeas)
• Cloves - 2
• Cinnamon - 1 inch
• Cardamom - 2
• Turmeric / Haldi powder - ½ teaspoon
• Garam Masala - 1 teaspoon
• Kasuri Methi / Dry fenugreek leaves - 2 teaspoons
• SALT - 3-4 teaspoons (or as per taste)
• Yogurt / Curd - ½ cup (100 ml) (not the thick kind)
• Water - ½ cup (80-100ml) (if required)
• Coriander / Cilantro leaves - for garnish

Instructions

I. Preparing the baby potatoes -

1. Boil & peel the potatoes.
2. Heat a pan & add 4 teaspoons oil to it.
3. Add the potatoes
4. Fry till the potatoes turn golden brown and form a nice crisp layer. (keep an eye on the pan as the potatoes may burn if not tossed regularly)
5. Keep aside

II. For the masala

1. In a blender, take tomatoes, blanched & peeled almonds, ginger, garlic & red chilis. (ingredients mentioned under 'To grind for masala'.
2. Blend to a smooth paste & set aside

III. For the gravy

1. Add the remaining 2 teaspoons of oil to a pan
2. Add cumin seeds, clove, cinnamon & cardamom. Sauté for 1-2 minutes
3. Add chopped onions
4. Sauté till they get a golden brown color.
5. Add the ground paste (from above ?)
6. Mix & sauté for 4-5 minutes
7. Add the Salt, Turmeric, Garam Masala & Kasuri Methi
8. Mix well. Let it cook for a minute

IV. Final Step: Getting it all together

1. Add the fried baby potatoes and cooked channa to this mixture and mix once.
2. Add the yogurt/curd
3. Mix well and simmer for around 10 minutes
4. In case the curry is too dry, add a little water.
5. Garnish with coriander / cilantro leaves & serve!