Aaloo channa jhol is our today’s recipe. This is a very popular Nepali dish and is mostly eaten as a snack with rice, puri or sel roti. In Nepali, aaloo means potato, channa means garbanzo beans and jhol means sauce or soup. I am sure a lot of people love aaloo and eat aaloo on a regular basis. However, in Nepal if you get “zero” on an exam, some people might tease you saying you are eating a potato. Try some of this aaloo sauce, so you won’t have to eat aaloo on the exam 😉
Ingredients:
5 small boiled potatoes diced
2 tomatoes chopped
1 can garbanzo bean
1/4 cup chopped onion
1 tablespoons ginger garlic paste
4 tablespoons vegetable oil
2 cups water
1 teaspoon turmeric powder
1 teaspoon cumin powder
red chili paste or powder to taste
Salt to taste
Green chili or Chopped cilantro (to garnish)
Directions:
1. Prepare all the ingredients.
2. In a large pan, heat oil. Once the oil is hot, add onion, ginger, garlic paste and cook until onions are soft.
3. Add turmeric, cumin and red chili powder.
5. Cook tomatoes over medium heat until they are soft.
6. Once the tomatoes are cooked, add garbanzo beans, potatoes and salt. Mix well and cook over medium heat for 5 minutes.