Ingredients

• Bhuna masala (1½ cups):
  • Oil or ghee – 1 tablespoon
  • Cumin seeds – 1 teaspoon
  • Chopped onions – 3
  • Chilli paste – 1 teaspoon
  • Ginger garlic paste – 1 teaspoon
  • Chopped tomatoes – 4
  • Coriander powder – ½ teaspoon
  • Chilli powder – ½ teaspoon
  • Turmeric powder – ½ teaspoon
  • Garam masala powder – ½ teaspoon
• Ghee or oil – 1 tablespoon
• Julienned ginger – 1-inch piece
• Chillies – 2 (slit lengthwise)
• Cinnamon stick – 1
• Cardamom – 2 pods
• Cloves – 4 to 5
• Red chilli powder – 1 teaspoon
• Turmeric powder – ½ teaspoon
• Coriander powder – 1 tablespoon
• Cumin powder – 1 teaspoon
• Garam masala – ½  teaspoon
• Cooked chickpeas – 2 cups
• Potatoes – 2 (boiled, peeled and quartered)
• Water – ¾ cup
• Salt to taste
• Chopped coriander for garnishing

Method

For bhuna masala:

1. Heat oil or ghee in a pan.

2. Add cumin seeds.

3. When the seeds start spluttering, add onions, chilli paste and ginger garlic paste.

4. When the onions turn translucent, add tomatoes, coriander powder, chilli powder, turmeric powder and garam masala powder.

5. Cook for 5–7 minutes.

6. Cool the mixture and blend till smooth.

For chana aloo:

7. Heat ghee in a large kadhai.

8. Add chillies, ginger, cinnamon, cloves and cardamom.

9. Sauté for a minute on low flame.

10. Add bhuna masala.

11. Add red chilli powder, coriander powder, turmeric powder, garam masala powder, cumin powder and salt.

12. Cover and cook for 8–10 minutes.

13. Add potatoes, cooked chickpeas and ¾ cup water.

14. When the curry starts boiling, reduce the flame.

15. Cover and cook for 10–15 minutes.

16. Garnish with chopped coriander.

17. Serve hot.