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.