- 3/4 cup boiled potato cubes
- 2 tsp green chilli paste
- 1 1/2 tbsp garlic (lehsun) paste
- 2 tsp ginger (adrak) julliennes
- 2 tsp chole masala
- 2 cups soaked and
- 1 cup chopped tomatoes
- 1 tsp black salt (sanchal)
- 1/2 tsp dried mango powder (amchur)
- salt to taste
- 1/4 cup chopped coriander (dhania) for the garnish
Method:Heat a non stick pan over a medium flame and when hot, golden brown on all sides for a few minutes to dry roast the potatoes and add them. Remove and drain on absorbent paper. Keep aside
Non - stick pan, heat again, green chilli paste, garlic paste and ginger and dry roast for about 30 seconds, stirring constantly while adding. Sprinkle a little water if mixture starts to burn on it.
Chana Masala, Kabuli chana, potato, tomato, black salt, dry mango powder, salt and add half cup of water and cook for 7 to 8 minutes.
Serve hot garnished with coriander.
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