Name: Hare Chane Aloo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cup Green Chickpeas, fresh choliya (hare chane), washed; 2 medium Potato, peeled and cubed; 1 medium Onion, finely chopped; 1 medium Tomato, finely chopped; 1 tsp Ginger-Garlic Paste, fresh; 2 tbsp Mustard Oil, for authentic rustic flavor; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; 1½ tsp Ground Coriander, dhania; ½ tsp Red Chilli Powder, adjust to taste; ½ tsp Garam Masala, for finish; 1 tsp Salt, to taste; ½ cup Water, for simmering; 2 tbsp Coriander Leaves, chopped

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat mustard oil in a heavy pan or pressure cooker until smoking. Lower the heat and add cumin seeds.
Add the chopped onions and fry until they are light golden brown.
Stir in the ginger garlic paste and sauté for 30 seconds until the raw smell is gone.
30 sec
Add the chopped tomatoes, turmeric, coriander powder, red chilli powder, and salt. Cook until the tomatoes are completely soft and release oil.
Add the fresh green chickpeas (hare chane) and potato cubes. Toss well to coat them in the masala. Roast on medium heat for 3-4 minutes.
3–4 min
Add the water. If using a pressure cooker, cook for 2 whistles. If using a pan, cover with a tight lid and cook on low-medium heat for 12-15 minutes until both the potatoes and chickpeas are tender.
12–15 min
Once cooked, remove the lid. If there is excess liquid, turn up the heat and stir-fry until the sabzi becomes thick and semi-dry ('latpata').
Sprinkle garam masala, garnish with fresh coriander, and turn off the heat.

How to tell it's done

Soft, golden potatoes and mildly firm, sweet green chickpeas bound together in a thick, savory onion-tomato masala.

Getting it right

Tip

Fresh green chickpeas (choliya) have a delicate, slightly sweet flavor. Avoid over-spicing the curry to let their natural taste stand out.

What to serve it with

A winter delight. Best enjoyed with hot Phulkas smeared with ghee, or as a side with Arhar Dal and Rice.

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Ingredients