1. 1 cup chickpeas ( kabuli chana)
  2. 1 tea bag
  3. 4-5 tbsp ginger paste
  4. 4tbsp oil
  5. 3 onions chopped
  6. 4 tsp garlic, finely crushed
  7. 3 green chilies,
  8. 3 tomatoes chopped
  9. 3 tsp coriander powder
  10. 2 tsp cumin powder
  11. 2 tsp turmeric powder
  12. 1 1tsp red chili powder
  13. Salt as per taste
  14. 2 tsp garam masala
  15. finely chopped coriander leaves


  • Soak Chole in water overnight or for about 8 hr.
  • Cook the chole with salt and enough water in the cooker for about 30 minutes or till fully done.
  • Reserve 1 cup of water and drain the excess water.
  • Heat oil and sauté onions till golden, then add garlic and chopped ginger and green chilies. Stir for 5 minutes and then put tomatoes, coriander, cumin, turmeric and chili powder and cook until the oil separates.
  • Add chole, the reserved water, salt and
  • When the liquid has been absorbed by chole add garam masala
  • Serve pindi chana sprinkled with the remaining garam masala, coriander leaves


  1. 8-10 mediumpeeled Potatoes
  2. 3 cauliflower florets chopped
  3. 2-3 chopped onion
  4. 1 capsicum (cored, seeded and chopped)
  5. 1 cup peas
  6. 2 green chilies chopped
  7. 4 medium tomatoes cubed
  8. 4-5 tbsp of garlic paste
  9. Salt To Taste
  10. 2/3rd cup water
  11. 1/4th cup oil
  12. some chopped coriander leaves


  • Slice off the top from the potatoes - a thick slice to be used as a lid later, and carefully scoop the inside.
  • Parboil the Cauliflower, capsicum, peas, onion, chilies, garlic and salt in a saucepan with the water
  • When the water is fully absorbed into the mixture,put the mixture into the potatoes
  • Cover with the potato lids and secure with toothpicks
  • Heat the oil in a saucepan and cook the tomatoes with salt for 2 minutes.
  • Arrange the stuffed potatoes over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
  • Garnish the stuffed aloo with chopped coriander and serve hot with roti or Paratha