Aloo Gobhi Chana

Ingredients

• 2 medium potatoes (aloo), cut into 1 inch pieces
• 250 grams cauliflower (gobhi), separated into medium sized florets
• 1 cup overnight soaked and boiled brown chickpeas (kala chana)
• 2 tablespoons mustard oil
• 1 teaspoon cumin seeds
• 2 bay leaves
• 2 medium onions, chopped
• 2-3 green chillies, coarsely crushed
• 2 medium tomatoes, chopped
• Salt to taste
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala powder
• 2-3 tablespoons chopped fresh coriander leaves
• Puris for serving

Method

1. Heat mustard oil in a kadai, add cauliflower florets and sauté on high heat, stirring continuously for 3-4 minutes. Drain in a bowl and set aside.
2. Add potatoes to the same oil and sauté on high heat, stirring continuously, till they turn golden brown. Drain in another bowl and set aside.
3. Add cumin seeds to the oil remaining in the same kadai and once they start to change colour, add bay leaves and onions, mix and sauté till golden brown.
4. Add green chillies and mix well. Add tomatoes and salt, mix and saute till the tomatoes are pulpy.
5. Add red chilli powder, turmeric powder, cumin powder and coriander powder and mix well.
6. Add 1 cup water and mix. Once the mixture comes to a boil add cauliflower and potatoes and mix well.
7. Add ½ cup water and mix. Cover and cook on medium heat for 5-6 minutes.
8. Add boiled chana and mix. Cover and cook for 5 minutes on medium heat.
9. Add garam masala powder and coriander leaves and mix well.
10. Transfer into a serving bowl and serve hot with puris.