Chana Aloo Kanghou/Stir Fried Chickpea And Potato

chana_aloo_kanghou

Chana Aloo Kanghou is a spicy stir fried side dish from my home state of Manipur. I cook Manipuri dishes not only for their taste, but also for the memories they bring for me. This particular dish is a snack which goes very well with afternoon tea or supper. It also goes well with rice, particularly as an after school meal.

 

chana_aloo_kanghou

 

 I like spicy food because I grew up in a community where spices are important ingredient in bringing out extra tang in the food. If you don’t like spicy food, or do not have one or more of the spices in this recipe, you can simply omit the spices you don’t have or want. The dish will still be tasty.

 

chana_aloo_kanghou

 

chana_aloo_kanghou

Chana Aloo Kanghou
Serves 4
A super simple stir fried small chickpeas and potato dish!!!
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 2 medium sized boiled potatoes, chopped into cubes
  2. 2 cups of cooked small chickpeas
  3. 4 tablespoons of olive oil, or any vegetable oil
  4. 1 bay leaf
  5. 1 teaspoon of whole cumin seeds
  6. 1 serving spoon of garlic chives, chopped into half inch pieces
  7. 1 medium size onion, chopped or thinly sliced
  8. 1 teaspoon of ginger paste, or finely chopped ginger
  9. 1 teaspoon of garlic paste, or finely chopped garlic
  10. 1 teaspoon of chilli powder
  11. 1 teaspoon of ground cumin
  12. 1 teaspoon of ground coriander
  13. ½ teaspoon of ground turmeric
  14. ¾ teaspoon of salt
  15. 3 Indian green chillies, slit in half
  16. 1 serving spoon of fresh coriander leaves, chopped
  17. 2 serving spoons of cabbage, chopped (for garnishing)
  18. 1 medium size onion, thinly sliced (for garnishing)
Instructions
  1. Heat the oil in a frying pan on a medium flame. Add bay leaves and cumin seeds. Fry until the cumin seeds become light brown.
  2. Add garlic, chives and onion. Sauté on high heat until the onions become light brown at the edges.
  3. Add ginger and garlic paste along with all the ground spices. Mix well.
  4. Add chopped potatoes, chickpeas and salt into the mixture. Fry for 10 minutes.
  5. One minute before turning off the flame, add the green chilli and half of the chopped coriander. Mix well.
  6. After turning off the flame, pour the final mixture into a bowl or platter. Garnish the mixture with chopped coriander, sliced onion and cabbage. Enjoy.
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