Aloo Channe Shorba Salan – Soupy Potato and Chickpea Curry
Servings
4servings
Cook Time
1hour
Servings
4servings
Cook Time
1hour
Ingredients
  • 3tbsp oil
  • 1tbsp cumin seeds
  • 1medium onion, chopped finely
  • 4cloves garlic, minced
  • 1small piece ginger, minced
  • 2small tomatoes
  • 1cup potatoes, chopped
  • 1cup chickpeas
  • 2.5tsp cumin powder
  • 3tsp coriander powder
  • 1tsp red chilli powder
  • 1.5tsp salt
  • 0.5tsp black pepper
Instructions
  1. Firstly, chop the potatoes and soak them in cold water till needed. This step is optional but it removes some of the starch from the potatoes, meaning the Shorba won’t become thick and startchy after a few days.
  2. In a pot, heat the oil and add the chopped onions, minced garlic, minced ginger and cumin seeds. Heat this on low for about 15 minutes, till the edges are browning and the onions soften and reduce. Stir occasionally.
  3. Add the tomatoes, all the spices and 3/4 cup water. Bring to a boil, then cover and simmer on low, stirring occassionally.
  4. Once most of the water has dried out and the mixture is beginning to come together, uncover and turn the heat to high. Saute, stir and mash this mixture whilst on high till all the water has dried out. Our aim is to mash most of the onions and tomatoes completely. If after drying out all the water you feel they haven’t mashed sufficiently, add 1/2 cup of water and continue to saute and stir till he water dries off once again.
  5. Once the masala is completely dry from water and is 90% or more mashed, add 4 cups of water, the chickpeas and the potatoes.
  6. Bring to a boil, then cover and simmer for 15 minutes, or until the potatoes have cooked.
  7. Aloo Channa Shorba Salan is done! Serve as a soup, with rice or with your bread of choice
Recipe Notes

If you’re short of time or don’t want to make the masala as described, here is a shortcut (the results won’t be as tasty as the recipe though). In step 2, instead of adding 3/4 cup of water, add 1/4, beat the tomatoes with your spoon and allow this to cook for 2-3 minutes. Then, transfer this mixture to your food processor and blend till 90% smooth. Transfer this back to your pot and continue with the recipe from step 4.

Share this: