Step 1

Add coconut, cashews, fennel seeds and water to a small grinder and make a smooth paste. Keep aside.

Step 2

Heat oil a pan or instant pot (on sauté mode) and add the whole spices. When they begin to sizzle, add curry leaves and onions.

Step 3

Saute until they turn golden. Add ginger garlic and green chili. Saute for 1 minute and add tomatoes. Cook until the tomatoes break down to a mush.

Step 4

Stir in the salt, turmeric, chili powder and garam masala. Add mint leaves and saute until aromatic for 1 to 2 mins.

Step 5

Add yogurt and cook down for 2 to 3 mins. Mix in boiled chickpeas, potatoes, stock/water and coconut. (Note use boiled potatoes if using a normal pan/pot & use raw potatoes only to cook in IP).

Step 6

Stovetop: Bring it to a gentle boil. Cover and simmer for 6 to 8 mins, until thick and aromatic. If it turns too thick, add a splash of hot water.

Step 7

Instant pot: Pour half cup water. Cover the Instant pot and pressure cook for 5 mins. The IP beeps when it is done, press cancel and wait for 2 mins. Gently release the pressure manually.

Step 8

Aloo chana is done when the chickpeas and potatoes are tender and very soft. The gravy is slightly runny at this stage but turns thick after cooling. Taste test and add more salt or garam masala or kasuri methi if you want.

Step 9

Garnish Aloo Chana with chopped coriander leaves. Serve with plain rice, ghee rice, pulao, chapati, roti or dosa.