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    You are in: Home / Recipes / Aloo Channa Tarkari (Potato and Garbanzo Beans in a Curry) Recipe
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    Aloo Channa Tarkari (Potato and Garbanzo Beans in a Curry)

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     2 Total Reviews

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    • on March 25, 2010

      Delicious! I didn't have any nigella seeds, so I subbed a small onion and added more cumin and mustard seed. I also used a whole can of garbanzos and less of the peppers for our taste. I halved the water, did not cover it, did mash up the potatoes and it did indeed get thick. Note: the oil and mint are missing from the ingredient list. I used a half tablespoon of oil and subbed cilantro due to an allergy. The flavor in this dish is great!

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    • on September 07, 2008

      I had to leave out the fennel & nigella seeds when making because I didn't have any. I did add in 1/2 tsp of onion powder & 1/2 tsp of sesame seeds & a dash of ginger. It never really thickened up so I also had to add in a tbsp of corn starch. DH thought it tasted very good. Made for Ramadan Tag

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    Nutritional Facts for Aloo Channa Tarkari (Potato and Garbanzo Beans in a Curry)

    Serving Size: 1 (201 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 360.3
     
    Calories from Fat 21
    91%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1540.8 mg
    64%
    Total Carbohydrate 75.7 g
    25%
    Dietary Fiber 12.1 g
    48%
    Sugars 2.6 g
    10%
    Protein 12.0 g
    24%

    The following items or measurements are not included:

    nigella seeds

    Detailed Nutrition Values About Nutrition Info
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