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Recipe: Aloo Chole Potato And Chickpea Curry
Similar Categories: Aloo, Chole, Potato, Chickpea, Curry
Aloo chole (potato and chickpea curry)
3 tablespoons Spice 'N Flavor Channa Masala (available at Indian grocery
stores)
2 tablespoons corn, vegetable or canola oil
1 cup onions, chopped
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 cup tomatoes, chopped
2 cups potatoes, diced or cubed
3 cups canned chickpeas, rinsed
1 teaspoon tamarind paste (optional)
2 tablespoons cilantro leaves, chopped
Salt to taste
In a small bowl make a paste of Spice 'N Flavor Channa Masala with 3
tablespoons of water, and set aside. Heat the oil in a large pan or pot
(nonstick is ideal), add the onions and sauté until soft and brown, about 5
minutes. Add the garlic and ginger and sauté for 2 minutes. Add the spice
paste and sauté until the mixture becomes dry, about 3 minutes. Add the
tomatoes and sauté for 3 to 4 minutes. Add the potatoes, 2 cups of water,
and then cover the pot and simmer until the potatoes are tender, about 15
minutes.
Add the chickpeas and tamarind paste (if using) and simmer for 5 minutes.
Taste for salt. Transfer to a dish and garnish with the fresh cilantro.
Makes 6 to 8 servings. Note: If you want extra-creamy gravy, add either
light cream, unsweetened coconut milk or some plain nonfat yogurt at the end
of the cooking time and simmer for 3 minutes.
3 tablespoons Spice 'N Flavor Channa Masala (available at Indian grocery
stores)
2 tablespoons corn, vegetable or canola oil
1 cup onions, chopped
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 cup tomatoes, chopped
2 cups potatoes, diced or cubed
3 cups canned chickpeas, rinsed
1 teaspoon tamarind paste (optional)
2 tablespoons cilantro leaves, chopped
Salt to taste
In a small bowl make a paste of Spice 'N Flavor Channa Masala with 3
tablespoons of water, and set aside. Heat the oil in a large pan or pot
(nonstick is ideal), add the onions and sauté until soft and brown, about 5
minutes. Add the garlic and ginger and sauté for 2 minutes. Add the spice
paste and sauté until the mixture becomes dry, about 3 minutes. Add the
tomatoes and sauté for 3 to 4 minutes. Add the potatoes, 2 cups of water,
and then cover the pot and simmer until the potatoes are tender, about 15
minutes.
Add the chickpeas and tamarind paste (if using) and simmer for 5 minutes.
Taste for salt. Transfer to a dish and garnish with the fresh cilantro.
Makes 6 to 8 servings. Note: If you want extra-creamy gravy, add either
light cream, unsweetened coconut milk or some plain nonfat yogurt at the end
of the cooking time and simmer for 3 minutes.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Aloo, Chole, Potato, Chickpea, Curry
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