Prep:
Wash and Soak chana over night.
Rinse chana twice next day then add it to a pressure cooker.
Add 2 cups water, 1/2 tsp salt and 1/4 tsp asafoetida cover and place a whistle and cook for 3 to 4 whistles or until the chana is tender and mashes easily when pressed.
Peel and wash equal amounts ginger and garlic. Roughly chop and add it to a mixer jar grind to form a smooth paste.
Peel and wash onions. Finely chop the onions and reserve.
Wash the tomatoes and finely chop and reserve.
Wash large potatoes and chop into half add the potatoes to a pressure cooker along with 2 cups water cover and place a whistle and cook the potatoes for 2 whistles or until tender.
Separate coriander leaves rinse well in water, finely chop approx 1 to 2 tbsp, and reserve.
Remove the peeled potatoes from the cooker and allow it to reach room temp.
Gently crumble the potatoes and reserve.
Method:
Heat a wok on medium flame with 2 tbsp oil. Once the oil reaches smoking point add finely chopped onions and fry till transparent on medium flame.
Add ginger and garlic paste and fry for a minute.
Next add tomatoes and fry well on low flame till the tomatoes are fried well and oil has separated.
Add the powdered spices chilly powder, coriander powder, kitchen king masala, chicken masala and turmeric powder and fry well.
We can add 1/4 cup water and cook the spices till the oil separates.
Add the crumbled potatoes and cooked chana to the masala along with 1 tbsp coarse salt and stir well.
Add 1 1/2 cups water stir well and cover. Cook the chana in the masala for 10 minutes on medium flame keep stirring occasionally.
Garnish the chana with coriander stir well and remove from flame...Serve aloo chana warm with chapati or rice and enjoy!
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