Classic Sana Biran

Prepare the Ingredients: Peel and slice 2 large onions. Cut 4 - 5 whole green chillies in half. Peel and chop 1 large potato into small cubes. Drain 2 cans of chickpeas and rinse them well.
Sauté the Aromatics: In a wide shallow pan, heat 2 tbsp ghee and 2 tbsp oil over medium heat. Once hot, add 2 - 3 bay leaves and the 2 sliced onions. Stir in 1 tsp minced ginger, 1 tsp minced garlic, 1 - 1.5 tsp salt, and the cut green chillies. Cover and sauté for 5 - 8 minutes until onions become soft and translucent.
Cook the Spices: Once onions are soft, add ½ tsp turmeric and 1.5 tsp mixed curry powder. Fry the spices uncovered for 2 - 3 minutes, stirring occasionally. If you prefer a little gravy, add ½ glass of water at this stage.
Add Potatoes & Chickpeas: Add the cubed potatoes and mix well. Cover and cook for 5 minutes on low heat until potatoes start to soften. Add the drained chickpeas, mix well, cover, and let it cook for 10 - 15 minutes, stirring occasionally.
Final Touches & Serving: Check if the potatoes are fully cooked and soft. Adjust salt if needed. Garnish with chopped coriander. Serve hot with extra green chillies, sliced boiled eggs, and lemon wedges.

Ingredients