Aloo Hara Channa Gravy

Fresh Hara Channa
Fresh Hara Channa in it’s pod

What could be more appeasing to your palate than eating fresh hara channa that is in season. Aloo, a quintessential vegetable in every household is another all time favorite for the mass. To add more interest, how about a combination of aloo and hara channa cooked in an aromatic gravy that is not only nutritious but delicious? Today that’s exactly what was cooking in my kitchen this afternoon. Just a few simple ingredients and you are all set to prepare this dish. The aroma from the spices filled the air and even when my family was not hungry, none of us could hold on any further.

4 – 5 aloo boiled, diced
1 large onion
2 – 3 cloves
1 small cinnamon stick
1 tbsp tomato paste
1 – 2 bay leaf
2 tsp rye
1 tbsp of oil
1 tbsp of masala or per taste
Salt to taste

Grind together onion, tomato puree, cloves with little water. Heat oil in a pan, add rye until it splutters. Then add cinnamon stick, bay leaf and let the aroma infuse in the oil. Now add the ground paste and saute until oil separates on the sides/raw smell is no longer sensed. Now add the spices and mix well, then some water to make it a gravy and add the hara channa. Let it cook with a lid on it. Add salt, then the cut aloo. Bring it to a boil. Garnish with fresh dhania. Serve with hot Paratha or Roti or Naan bread or Tortillas or even with some rice.

Aloo Hara Channa Gravy

This entry was posted in Aloo (Potato), Dals & Legumes, Hara Channa, Vegetables and tagged , , , , . Bookmark the permalink.

6 Responses to Aloo Hara Channa Gravy

  1. Pooja V says:

    very nice pics. And gravy looks delicious.

  2. Uma says:

    Lovely gravy! Looks yum!

  3. Vaishali says:

    Priya, the hara chana looks lovely, but I don’t know if I can get it at my local Indian grocery store. I don’t remember seeing it. I’ll keep an eye out for it on my next trip. Thanks for the recipe.

  4. Seth says:

    I have a couple of questions here which may apply for non-Indian readers:
    Did you mean ‘rai’ not ‘rye’ – rai is the small black mustard seed used in Indian stir fries, or ‘vagar’? Rye tastes quite different from rai!
    Did you really mean bay leaf? I would have thought a curry leaf might work in this recipe.
    Also dhania is the Hindi word for cilantro or coriander leaf for non-Indian readers.
    Thanks for the recipe, wish I could find fresh hara channa, although if I did, I doubt I’d be able to resist eating it all raw!

  5. 365DaysVeg says:


    Thanks for visiting my site and for your thoughtful comments. Yes, by rye I meant black mustard seeds. Thanks for correcting me here. I have changed my “TERMINOLOGY” section to include both the spellings – Rye & Rai. check it out. It has all the naming conventions I have used in Hindi in my recipe and it’s equivalent in English so that people can understand. I have also used bay leaf – tej patta in this recipe. Bay leaf has a different aroma when compared to curry leaf and it is more commonly found in any grocery than a curry leaf which could be found only in Indian grocery.

    I hope this helps.

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