Aloo Channa Shorba Recipe

by Aleezay Khan

Looking for a delicious meal? You’ve got to try the Aloo Channa Shorba recipe. It’s a cozy stew from Pakistan filled with soft potatoes and chickpeas, all cooked in a tomato sauce that’s just right with spices. It’s got a great mix of savory, a little bit of spice, and a touch of tang, making every bite super tasty.

Picture yourself with a bowl of this warm stew. It’s got potatoes and chickpeas, cooked together in a spicy tomato sauce. When you see it, you’ll notice the chunks of potato and whole chickpeas in a thick, reddish sauce full of spices.

It looks as good as it tastes, with a flavor that’s got a bit of everything – a little earthy from the chickpeas, a bit sweet from the potatoes, and all rounded off with spices.

Ingredients used in aloo channa shorba recipe

Here’s the ingredients you need to bring this heartwarming Aloo Channa Shorba recipe to your table:

1. Chickpeas (channa): 1 cup, soaked overnight and drained
2. Potatoes (aloo): 2 large, peeled and cubed
3. Tomatoes: 2 medium, finely chopped
4. Onion: 1 large, finely chopped
5. Garlic: 3 cloves, minced
6. Ginger: 1 inch piece, grated
7. Green chilies: 2, finely chopped (adjust to taste)
8. Cumin seeds: 1 tsp
9. Coriander powder: 1 tsp
10. Turmeric powder: 1/2 tsp
11. Red chili powder: 1/2 tsp (adjust to taste)
12. Garam masala: 1/2 tsp
13. Salt: to taste
14. Fresh cilantro: a handful, chopped for garnishing
15. Vegetable oil: 2 tbsp
16. Water: 4 cups (or as needed)

Cooking Tools required for aloo channa shorba recipe

Get your kitchen ready with these cooking tools to craft this Aloo Channa Shorba Recipe:

1. Pressure cooker: An essential tool for cooking chickpeas quickly and efficiently, ensuring they’re perfectly tender.
2. Large pot or Dutch oven: Ideal for sautéing the onions, garlic, and spices, then simmering the shorba to blend the flavors beautifully.
3. Wooden spoon: Perfect for stirring the ingredients, ensuring they don’t stick to the bottom and burn.
4. Chopping board and knife: For prepping your veggies – a sharp knife and sturdy board make the job quicker and safer.
5. Measuring spoons and cups: To measure out your spices, oil, and other ingredients accurately, ensuring the perfect balance of flavors.
6. Blender (optional): If you prefer a smoother texture for your shorba, blending part of the chickpeas and potatoes can create a thick, creamy base.

How to make aloo channa shorba recipe: Step by step process;

Just follow these simple steps to cook Aloo Channa Shorba, a warm and comforting Pakistani stew that’s easy and delicious:

1. Prepare the Chickpeas: Start by soaking the chickpeas overnight. Then, drain and rinse them. In your pressure cooker, add the chickpeas and about 4 cups of water. Cook under pressure for about 20-30 minutes, or until they are tender.
2. Cook the Potatoes: While the chickpeas are cooking, boil the cubed potatoes in a separate pot until they are just tender, about 10-15 minutes. Drain and set aside.
3. Sauté the Base: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the chopped onions, and cook until they start to turn golden.
4. Add Spices and Tomatoes: Stir in the minced garlic, grated ginger, and chopped green chilies to the onions. Cook for another 2 minutes. Add the coriander powder, turmeric, red chili powder, and salt. Cook for a minute before adding the chopped tomatoes. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
5. Combine Chickpeas, Potatoes, and Simmer: Add the cooked chickpeas (with their cooking water) and boiled potatoes to the pot. If needed, add more water to achieve your desired consistency. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld together.
6. Final Touches: Finish by stirring in the garam masala and half of the chopped cilantro. Simmer for another 5 minutes. Check for seasoning and adjust according to taste.

Expert Tip

To elevate your Aloo Channa Shorba, consider using a pinch of asafoetida (hing) when sautéing the onions. This lesser-known spice is a secret weapon in traditional Pakistani cooking, imparting a smooth, savory umami flavor that complements the earthiness of chickpeas and potatoes beautifully. It not only adds depth to the dish but also aids in digestion, making this hearty stew as comforting for the stomach as it is for the soul.

Serving Tips

Pairing the right accompaniments transform your Aloo Channa Shorba experience from great to unforgettable:

1. Basmati Rice: The fluffy grains make an excellent base, soaking up the rich sauce.
2. Naan Bread: Fresh, warm naan is perfect for scooping up the shorba and enjoying every last bit of flavor.
3. Raita: A cool, yogurt-based condiment with cucumber or mint can balance the warmth and spice of the shorba.
4. Achar (Pakistani Pickles): A little bit of spicy, tangy achar on the side adds a nice kick.
5. Salad: A simple salad with fresh vegetables dressed in lemon juice and a pinch of salt complements the richness of the shorba.

Check more vegetable recipes

Aloo Gobi Recipe
Aloo Baingan Recipe
Kadhi Pakora Recipe
Egg Khagina recipe
Masala macaroni recipe

Storage Instructions

Here’s the procedure to store this delicious recipe for further use:

To Store:

1. Cool Down: Allow the shorba to cool to room temperature after cooking. Avoid leaving it out for more than 2 hours to prevent bacterial growth.
2. Refrigerate or Freeze: Transfer the cooled shorba into airtight containers. Refrigerate if you plan to eat it within 3-4 days, or freeze for up to 1 month for longer storage.

To Reheat:

1. Thawing (if frozen): If the shorba is frozen, let it thaw overnight in the refrigerator or use the defrost setting on your microwave.
2. Reheating: Warm the shorba in a pot over medium heat, stirring occasionally, until it’s heated through. If it’s too thick, add a little water or broth to reach your desired consistency. For microwave reheating, use a microwave-safe container, cover it, and heat in short intervals, stirring in between.

Conclusion