Preparation for aloo chana ki sabzi. Soak the dried chana in enough water overnight or for 8-9 hours. Drain the water. Rinse the potatoes very well. In a pressure cooker, add the chana potatoes and 3-4 cups water. Pressure cook on medium to high flame for 7-9 whistles. Remove the potatoes and peel and quarter or dice them. Strain the stock of the chana and keep it aside.
In a kadhai, take the jeera. then ginger garlic paste onion and green chilli and stir it.
Cook on a low to medium flame stirring occasionally, till the golden brown.
Now add the potatoes, tomatoes, chana, turmeric powder, red chilli powder, salt and coriander powder
Stir well
Heat 1.5 tbsp ghee or oil in a small pan.
Add salt and coriander leaves. Stir and cook for 2-3 mins.
Then add 3/4 to 1 cup water and continue to cook for further 4-5 minutes or till the gravy thickens. Add garam masala powder.and mix well.
Switch off the heat and stir in the coriander leaves. Serve aloo chana sabzi hot with bhaturas or puri
