Bihari Aloo Chana Ki Sabji in Pressure Cooker
Introduction of Bihari Aloo Chana Ki Sabji in Pressure Cooker :
Bihari cuisine, from the state of Bihar in India, is known for its simplicity and robust flavors. One of the beloved dishes is Aloo Chana Ki Sabji, a delightful combination of potatoes (aloo) and chickpeas (chana). This dish is not only nutritious but also incredibly flavorful, making it a favorite in many households. Using a pressure cooker makes the cooking process quicker and helps in infusing the flavors more deeply. In this detailed recipe, we’ll walk you through each step to create a perfect Bihari Aloo Chana Ki Sabji.
Ingredients of Bihari Aloo Chana Ki Sabji in Pressure Cooker:
For the Sabji :
- Potatoes (Aloo): 4 medium-sized, peeled and cubed
- Chickpeas (Chana): 1 cup, soaked overnight or 8 hours
- Tomatoes: 2 large, finely chopped ( optional)
- Onions: 5-6 medium, finely chopped
- Ginger-Garlic Paste: 2 tablespoons
- Green Chilies: 3-4, slit lengthwise (optional)
- Cumin Seeds (Jeera): 1 teaspoon
- Turmeric Powder (Haldi): 1 teaspoon
- Red Chili Powder: 1 teaspoon
- Coriander Powder (Dhania Powder): 2 teaspoons
- Garam Masala: 1 teaspoon
- Salt: to taste
- Oil: 3 tablespoons
- Water: 2 cups
For Garnishing :
- Fresh Coriander Leaves: 1/4 cup, finely chopped
- Lemon Wedges: for serving
Step-by-Step Instructions of Bihari Aloo Chana Ki Sabji in Pressure Cooker:
Preparation :
- Soak the Chickpeas: Begin by soaking 1 cup of chickpeas overnight or for at least 8 hours. This softens them and reduces the cooking time significantly. After soaking, drain the water and set the chickpeas aside.
- Prepare the Vegetables: Peel and cube the potatoes into bite-sized pieces. Finely chop the onions and tomatoes. Slit the green chilies lengthwise.
- Gather Spices: Measure out all the spices and keep them handy. This includes turmeric powder, red chili powder, coriander powder, cumin seeds, garam masala, and salt.
Cooking in Pressure Cooker :
- Heat Oil: In a pressure cooker, heat 3 tablespoons of oil over medium heat.
- Add Cumin Seeds: Once the oil is hot, add 1 teaspoon of cumin seeds. Allow them to splutter and release their aroma. This step is crucial for infusing the oil with the earthy flavor of cumin.
- Sauté Onions and Ginger-Garlic Paste: Add the finely chopped onions to the cooker and sauté until they turn golden brown. This should take about 5-7 minutes. Add 2 tablespoons of ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
- Add Green Chilies and Tomatoes: Toss in the slit green chilies and finely chopped tomatoes. Cook until the tomatoes become soft and the oil starts to separate from the mixture. This process usually takes around 10-12 minutes.
- Spice it Up: Add 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 2 teaspoons of coriander powder, and salt to taste. Stir well to combine the spices with the onion-tomato mixture.
- Incorporate Potatoes and Chickpeas: Add the cubed potatoes and soaked chickpeas to the cooker. Mix everything thoroughly so that the spices coat the potatoes and chickpeas evenly. And now start main parts of cooking that is frying ( bhunana) but its very necessary.
Because in Bihari cuisse frying is very important. It takes mostly 30 min. - Add Water: Pour in 2 cups of water. This helps in cooking the chickpeas and potatoes thoroughly and also creates a thick, flavorful gravy.
- Pressure Cook: Close the lid of the pressure cooker and cook on medium heat for 3-4 whistles. If your pressure cooker is new or you are unsure about the cooking time, it’s better to err on the side of caution and check after 3 whistles. The cooking time might vary slightly based on the type of pressure cooker and the soaking time of the chickpeas.
- Release Pressure and Check: Once the cooking is done, allow the pressure to release naturally. Open the lid and check if the potatoes and chickpeas are cooked through. The potatoes should be tender and the chickpeas soft.
- Adjust Consistency and Seasoning: If the gravy is too thick, you can add a little more water and bring it to a boil. Check the seasoning and adjust salt if needed. Add 1 teaspoon of garam masala and give it a good stir.
Garnishing and Serving :
- Garnish: Sprinkle freshly chopped coriander leaves over the sabji. This adds a burst of color and freshness to the dish.
- Serve: Serve the Bihari Aloo Chana Ki Sabji hot with lemon wedges on the side. The tanginess of lemon complements the flavors of the sabji beautifully.
Tips and Tricks of Bihari Aloo Chana Ki Sabji in Pressure Cooker :
- Chickpeas: Ensure the chickpeas are soaked well. If they are not soaked properly, they might remain hard even after pressure cooking.
- Potatoes: Cut the potatoes into uniform pieces so that they cook evenly.
- Spices: Adjust the spices according to your taste preference. If you like it spicier, increase the amount of green chilies and red chili powder.
- Tomatoes: Use ripe tomatoes for a richer and more flavorful gravy.
- Pressure Cooker: Be cautious with the number of whistles. Overcooking can make the potatoes too mushy.
- Consistency: If you prefer a thicker gravy, mash a few potato pieces with the back of a spoon and mix well.
Serving Suggestions With Bihari Aloo Chana Ki Sabji :
This sabji pairs well with plain rice, roti, or paratha. It can also be enjoyed with puris for a festive meal.
Nutritional Information of Bihari Aloo Chana Ki Sabji in Pressure Cooker :
Bihari Aloo Chana Ki Sabji is a nutritious dish. Here’s a breakdown of its nutritional benefits:
- Chickpeas: Rich in protein, fiber, and essential vitamins and minerals such as folate, iron, and phosphorus.
- Potatoes: A good source of carbohydrates, potassium, and vitamin C.
- Tomatoes: Packed with vitamins A and C, and antioxidants like lycopene.
- Spices: Cumin, turmeric, and coriander are known for their digestive and anti-inflammatory properties.
Cultural Significance of Bihari Aloo Chana Ki Sabji in Pressure Cooker :
Bihar’s cuisine is a reflection of its rich cultural heritage. Aloo Chana Ki Sabji is often prepared during festivals and special occasions. It’s a versatile dish that showcases the simplicity and depth of flavors characteristic of Bihari food. The use of a pressure cooker not only speeds up the cooking process but also helps in retaining the nutritional value of the ingredients, making it a healthy and wholesome meal.
Variations of Bihari Aloo Chana Ki Sabji in Pressure Cooker :
- Dry Version: If you prefer a dry sabji, reduce the amount of water and cook until the water evaporates, leaving a thick coating of spices on the potatoes and chickpeas.
- With Greens: Adding a handful of spinach or fenugreek leaves can enhance the nutritional profile and add a new dimension of flavor to the dish.
- Vegan Version: The recipe is inherently vegan, but ensure the oil used is plant-based.
Conclusion of Bihari Aloo Chana Ki Sabji in Pressure Cooker :
Bihari Aloo Chana Ki Sabji is a delightful and nutritious dish that is easy to prepare and full of flavors. Using a pressure cooker makes it convenient and ensures that the ingredients are cooked to perfection. Whether you’re making it for a regular meal or a special occasion, this recipe is sure to impress. Garnished with fresh coriander and served with lemon wedges, it’s a wholesome meal that reflects the rich culinary heritage of Bihar. Enjoy this delicious sabji with your choice of rice or bread, and savor the authentic flavors of Bihari cuisine.
Frequently Asked Questions (FAQs)
Q1: Can I use canned chickpeas?
A1: Yes, you can use canned chickpeas. Make sure to rinse them thoroughly before adding. Since they are already cooked, add them after the potatoes are partially cooked to prevent them from becoming too soft.
Q2: How can I store leftovers?
A2: Store any leftovers in an airtight container in the refrigerator. It will stay good for up to 3 days. Reheat gently on the stove or in a microwave before serving.
Q3: Can I make this dish without onions and garlic?
A3: Yes, you can skip onions and garlic. Increase the quantity of tomatoes and add a pinch of asafoetida (hing) for flavor.
Q4: Is this dish gluten-free?
A4: Yes, Bihari Aloo Chana Ki Sabji is gluten-free as it does not contain any wheat or gluten products.
