Aloo chole (chickpea and potato curry), left. Photo: Sophie Harper
Have your say
Ingredients
250g (1 cups) chickpeas, soaked overnight (2 cups cooked chickpeas)
2 bay leaves or 1 tea bag
2 tbsp sunflower oil
1 1/2 tsp cumin seeds
1 large onion, chopped
pinch asafetida (optional)
2 tsp grated ginger
2 tsp grated garlic
1 green chilli, finely chopped
2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
2 tomatoes, chopped
2 medium potatoes, cut into 1cm cubes
sea salt
sugar
freshly ground black pepper
1/2 tsp garam masala
squeeze of lemon
1 small bunch coriander, chopped
1 lemon, cut into wedges to serve
Method
Drain the chickpeas and simmer them in plenty of fresh water with the bay leaves or tea bag until tender. Drain and reserve a cup of the cooking liquid.
Heat the oil in a saute pan and fry the cumin seeds for a moment until they darken. Add the onion and asafetida (if using) and fry until the onion is golden. Add the garlic, ginger, green chilli, tomato, ground coriander, turmeric and chilli powder and cook for five minutes.
Add the chickpeas, cup of cooking liquid, cubed potato, salt, sugar and pepper and bring to the boil.
Reduce heat and simmer for 20-30 minutes until the potato is tender.
Finally add the garam masala and a squeeze of lemon juice and cook curry for a couple more minutes. Sprinkle with fresh coriander and serve with Indian bread or steamed basmati rice and lemon wedges.
, left.){kind=link}
Comments
Be the first to comment.
New user? Sign up
Make a comment
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your comment has been submitted for approval.
Comments are moderated and are generally published if they are on-topic and not abusive.