aloo chole curry

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Recipe:

3 cups of dried chickpeas
(soaked in water beforehand then pressure cooked to tender)
A fistful of cooked chickpeas made into smooth paste
2 potatoes, peeled and cut into cubes
1 large onion and 4 ripe tomatoes finely chopped
1 tablespoon - readymade chana masala powder(any brand will do)
1 teaspoon - garlic-ginger-cilantro paste
½ teaspoon each - red chilli powder, salt and turmeric
For garnish - finely chopped cilantro and lime wedges

Ingredients for Aloo Chole

Heat one teaspoon of ghee or peanut oil in a saucepan over medium heat. Add and toast quarter teaspoon each - mustard seeds and cumin, wait till they start to dance; then add ginger-garlic-cilantro paste and onions, saute for few minutes until onions soften.

Add the ingredients - potatoes, tomatoes, chickpea paste, chana masala powder, red chilli powder, salt and turmeric, along with 2 to 3 cups of water. Cook them covered for about 15 minutes, until potatoes are slightly tender.

At this stage, stir in chickpeas. Turn the heat to medium-low, and simmer for about 10-15 minutes or until the curry thickens. (When curry served on a plate, it shouldn’t spread like flodding river.) Garnish with finely chopped fresh cilantro and serve.

My favorite way to have this curry is with limejuice squeezed and few finely chopped onions (washed beforehand in water) on the side with parathas.