CHOLA ALOO DUM
INTRODUCTION
Welcome to CuisineGhar kitchen.
Today, I am going to share a ‘brand new vegetarian recipe,’ which can be eaten in any meal of the day, i.e. breakfast, lunch or dinner. It can be eaten on any special occasion as well on regular days.
SERVING: 6 servings
COOKING TIME: 30min (approx.)
CALORIES COUNTS: 165 Calories (approx.) / 1 serving
INGREDIENTS
INTRODUCTION
Welcome to CuisineGhar kitchen.
Today, I am going to share a ‘brand new vegetarian recipe,’ which can be eaten in any meal of the day, i.e. breakfast, lunch or dinner. It can be eaten on any special occasion as well on regular days.
SERVING: 6 servings
COOKING TIME: 30min (approx.)
CALORIES COUNTS: 165 Calories (approx.) / 1 serving
INGREDIENTS
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baby potatoes- 500g
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boiled chickpeas- ½cup
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ghee- 1tsp
-
clove- 4pcs
-
salt to taste
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sugar- 1tsp
-
bay leaves- 2pcs
-
cumin seeds-1tsp
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dry red chilli- 2pcs
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cumin power- 2tsp
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ginger paste- 3Tbsp
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tomato- 3pcs (big size)
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cinnamon stick- ½”long
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green cardamom- 4pcs
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white oil- 250ml (total)
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coriander powder- 2tsp
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turmeric powder- 2½tsp
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red chilli powder- 2½tsp
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garam masala powder- 1tsp
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fresh coriander leaves (30g) & green chilli (5pcs) paste- 4Tbsp
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dry kasoori methi (fenugreek) leaves- 1Tbsp
DIRECTIONS
At first, we have to boil chickpeas up to 80%. Next, boil baby potatoes (500g) up to 80% and keep in a refrigerator for at least 5hrs, overnight will be better.
Peel off the potatoes skin and add salt to taste (1tsp), turmeric powder (½tsp) red chilli powder (½tsp). Gently mix the masala or spices with the potatoes. Keep it aside.
Switch on gas flame and place a frying pan on it. Add white oil (250ml) and heat the oil. Put the potatoes into hot oil and fry until golden brown. After frying is over, takeout from the oil and keep it aside.
Remove the extra oil and leave (150ml) oil on the same frying pan. Temper with whole garam masala (bay leaves- 2pcs, cumin seeds- 1tsp, dry red chilli- 2pcs, cinnamon stick- ½" long and green cardamom- 4pcs), put all the garam masala in the hot oil and fry until nice aroma comes out. Add ginger paste (3Tbsp), and cook for a while. Add medium-cut tomato pieces (3pcs, big size), salt to taste, turmeric powder (2tsp), coriander powder (2tsp), cumin powder (2tsp) and red chilli powder (2tsp), then cook it further for a while. Add half cup water and cover it and cook further for 2min. After 2min, tomatoes will be soften and oil will be surfaced over the masala. Add sugar (1tsp), boiled chickpeas (½cup) and cook it for a while. Add the fried potatoes and cook for a while. Add dry kasoori methi (fenugreek) leaves (1Tbsp) by crushing in hands. Add 1½cup water and cover with a lid and cook further until potatoes are fully cooked. It may take around 10min. Add fresh coriander leaves paste (30g) and green chilli paste (5pcs), total amount of paste is 4Tbsp. Definity, use the paste to cook the recipe and because of the paste, the taste of the recipe is completely different, and it makes the recipe different from other aloo dum recipe. Add garam masala powder (1tsp) and ghee (1tsp). Mix the ingredients gently with a spatula and cover with a lid and cook further for 5min.
Chana Aloo Dum is ready to serve. It can be eaten with luchi (poori), paratha, roti (chapatti). That’s why I say that it can be eaten in any meal of the day.
TIP
If we keep boiled potatoes in a refrigerator for at least 5hours, peeling off the potatoes skin will be easier.
At first, we have to boil chickpeas up to 80%. Next, boil baby potatoes (500g) up to 80% and keep in a refrigerator for at least 5hrs, overnight will be better.
Peel off the potatoes skin and add salt to taste (1tsp), turmeric powder (½tsp) red chilli powder (½tsp). Gently mix the masala or spices with the potatoes. Keep it aside.
Switch on gas flame and place a frying pan on it. Add white oil (250ml) and heat the oil. Put the potatoes into hot oil and fry until golden brown. After frying is over, takeout from the oil and keep it aside.
Remove the extra oil and leave (150ml) oil on the same frying pan. Temper with whole garam masala (bay leaves- 2pcs, cumin seeds- 1tsp, dry red chilli- 2pcs, cinnamon stick- ½" long and green cardamom- 4pcs), put all the garam masala in the hot oil and fry until nice aroma comes out. Add ginger paste (3Tbsp), and cook for a while. Add medium-cut tomato pieces (3pcs, big size), salt to taste, turmeric powder (2tsp), coriander powder (2tsp), cumin powder (2tsp) and red chilli powder (2tsp), then cook it further for a while. Add half cup water and cover it and cook further for 2min. After 2min, tomatoes will be soften and oil will be surfaced over the masala. Add sugar (1tsp), boiled chickpeas (½cup) and cook it for a while. Add the fried potatoes and cook for a while. Add dry kasoori methi (fenugreek) leaves (1Tbsp) by crushing in hands. Add 1½cup water and cover with a lid and cook further until potatoes are fully cooked. It may take around 10min. Add fresh coriander leaves paste (30g) and green chilli paste (5pcs), total amount of paste is 4Tbsp. Definity, use the paste to cook the recipe and because of the paste, the taste of the recipe is completely different, and it makes the recipe different from other aloo dum recipe. Add garam masala powder (1tsp) and ghee (1tsp). Mix the ingredients gently with a spatula and cover with a lid and cook further for 5min.
Chana Aloo Dum is ready to serve. It can be eaten with luchi (poori), paratha, roti (chapatti). That’s why I say that it can be eaten in any meal of the day.
TIP
If we keep boiled potatoes in a refrigerator for at least 5hours, peeling off the potatoes skin will be easier.
