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.
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.
Hara Chana Aloo Masala
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
- 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.