2 large Potatoes, cubed
1 cup chickpeas, boiled
5 tablespoon oil, divided
1 onion, sliced
1 tomato, chopped
1 teaspoon nigella seeds (kalonji)
˝ teaspoon turmeric (Haldi)
˝ teaspoon cumin (zeera), ground
˝ tablespoon dry red chili flakes
1/2 to 1 teaspoon salt
˝ bunch fresh coriander leaves, chopped
2 to 3 green chilies (slit from the middle into half)
1 teaspoon sabit zeera (for tempering / tarka)


1. Heat oil in a pan, add sliced onions and sauté till light brown.
2. Add chopped tomatoes and saute for 3-4 minutes mashing with a spoon.
3. Add nigella seeds (kalonji), turmeric, ground cumin seeds, red chili flakes and salt. Saute for 2-3 minutes and mix well.
4. Add boiled chickpeas, fresh coriander leaves and green chilies.
5. Add 2-3 cups of water along with chopped potatoes. Bring to a boil.
6. Once the mixture comes to a boil, turn heat to low and cook on low heat / simmer till potatoes are soft & tender.
7. Take a wooden spoon and mash the potatoes & chickpeas 2-3 times for a chunky texture. Cook for 2-3 minutes till the gravy is thickened.
8. Heat oil in a small pan and add whole cumin seeds (sabit zeera). Once the cumin seeds start crackling, add the tempering mixture along with oil to the potato & chickpea curry.
9. Serve hot with puri for breakfast or for a light vegetarian dinner.
10. For Tadka (Baghaar): Heat of oil, add of zeera stir fry it, when zeera start crackling sound pour this in the aloo chanay mixture. Aloo Chanay ki Bujiya is ready to serve.