Hara Channa Aloo Masala | Mint Coriander Chickpea Curry

Hara Chana Aloo Masala is a chickpea, potato gravy cooked in mint, coriander leaves sauce with spices. This makes a wonderful side dish for pooris.

This delicious Hara Channa Masala is also from my Amma's diary. When the mint and coriander leaves are in season, she makes sure she makes many of the different hara versions of gravies, rice dishes, etc.

So during the season, we made this version of green gravy with the famous Chana Masala and Aloo. Poori Chana is our mandatory Sunday Breakfast. Including these healthy greens make your breakfast more healthy.

Both Konda and Peddu loved this side dish, while Chinnu being so finicky about the colours in his gravy, refused to touch. Anyway, I felt the majority wins as I too loved it. I often make this version of Kabuli Chana Masala as well. Or this Aloo Chole ki Sabji

The Hara Chana mentioned in this dish is not to be confused with Green Chana. Cholia or Hare Chane (tender green chana) is available during the harvesting season and is green in colour. We get dried green chana as well.

Ingredients Used to make Hara Chana Aloo Masala

Fresh Herbs- We use season Fresh Mint and Coriander Leaves to make this gravy.

Chickpea - We use Kabuli Chana and not fresh green Chana as the dish name might infer. I have few dishes made with green chole like this Hare Chane Ka Pulav, Cholia Chawal, Dried Green Chana Sundal.

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Hara Chana Aloo Masala

Hara Chana Aloo Masala is gravy made with chickpea, potato cooked in a fresh mint and coriander leaves paste. This green gravy makes a delicious side dish for Poori.

Course Main Dish - Gravies

Cuisine North Indian

Keyword Gravy with Green, Side Dish for Poori

By Cook Method Pressure Cooker, Stovetop

Occasion Weekend Special

By Diet Kid Friendly

Dish Type Gravy Side Dishes

Prep Time 10 minutes

Cook Time 20 minutes

Soaking Time 8 hours

Total Time 8 hours 30 minutes

Servings 4 people

Author Srivalli

Ingredients

For the ground masala

• 1 cup Mint Leaves loosely packed
• 1/2 cup Coriander Leaves loosely packed
• 3 to 4 Green Chilies
• 1 inch Ginger
• 4 to 5 cloves Garlic

For the Gravy

• 1 cup Kabuli Chana / Chickpea
• 1 medium Potato
• 1 Bay Leaf
• 2 medium Onions
• 2 medium Tomatoes
• 1 tsp Chana Masala
• A Pinch Turmeric Powder
• Salt to taste
• 1/2 tsp Red Chili Powder
• 1 tsp Cooking Oil
• 2 tsp Unsalted Butter

Instructions

• How to make Hara Chana Aloo Masala
• Wash and soak the chana overnight, rinse a couple of times, pressure cook till tender with enough water. Keep it aside.
• Wash and slash the potatoes. Cook in microwave mode for 4 to 5 mins. Soak in water and peel the outer skin. Cube and keep it aside.
• Pick and wash the leaves, take the herbs in a mixer along with green chilies, garlic, and ginger. Grind to a smooth paste using water.
• Heat a nonstick pan, add oil, 1 tsp butter, add bay leaf, then finely chopped onions. Saute till it turns colour.
• Then add the finely chopped tomatoes, salt, turmeric and cover with a lid for the tomatoes to turn soft.
• Next, add the ground masala and cook on high for the masala to get cooked well.
• Once the masala comes together, add chana masala, red chili powder, combine everything well.
• Add drained chana, aloo, mix everything and cook for 5 mins till chana is well coated.
• Add the drained water and bring it to a boil. Adjust water, spice, and simmer for 5 mins.
• Just before serving with pooris, add a tsp of butter and serve hot.

Notes

You can pressure cook both chana and aloo together. However, pressure cook chana for 4 whistles, let the pressure fall down, then you can add potato cubes and pressure cook again for a whistle.

 

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• Hara Gobi | Dry Cauliflower in Mint Sauce
• Gost Hara Masala ~ Weekend Lunch Non Veg Thali
• Hara Bhara Kebab | Vegetable Spinach Cutlets
• Aloo Channa Kurma ~ Side Dish for Rotis