Aloo Chole - Indian recipe - Chickpeas and Potatoes

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Aloo Chole (Spicy potatoes and chickpeas)

 

2 cups diced potatoes

3 Tbsp. " Shan " brand channa masala spice mix

2 Tbsp. oil

1 cup finely chopped onions

1 Tbsp. minced fresh garlic

1 Tbsp. finely chopped fresh ginger or 1 tsp. powder

1 cup chopped tomatoes

3 cups cooked channa (chickpeas)

1 Tbsp. lemon or lime juice

2 Tbsp. chopped cilantro

 

1. In a medium pan or pot boil potatoes in 1 cup of water, covered, until

tender crisp, about 10 to 12 minutes. In a small bowl mix together " Shan "

brand channa masala spice mix and 4 Tbsp. water to a paste and set aside.

 

2. In a large pan or pot heat oil over moderate fire. Add onions and

saute, stirring, until soft and lightly brown, 5 minutes. Add garlic and

ginger and saute, stirring, 1 minute.

 

3. Add " Shan " brand channa masala paste and saute, stirring, until liquid

has evaporated, about 1 minute. Add tomatoes and saute, stirring, 2

minutes.

 

4. Stir in cooked potatoes with remaining stock or add half cup water,

chickpeas and lemon or lime juice and simmer 5 minutes. Add salt to taste.

 

5. Garnish with cilantro and onions.

 

The recipe considers this a side dish, however I use it as a main dish. You

could serve this with rice and naan.

 

Ok. My version omits the lemon juice and ginger. I saute a large onion and

add a couple of jalapenos. I double the potato amount and triple the tomato

and garlic amounts. I take a large amount of cilantro and add it to the pot

at the end and mix it in instead of using it to garnish. I made this for my

Mom a couple of weeks ago and used the normal amount of potatoes but added

tofu for her. You confused yet. This recipe was typed from a channa masala

mix from " Spice 'N Flavor " .

 

Have a great weekend,

Cheers,

Shawn.

 

 

 

 

" If, at first, you do succeed, try to hide your astonishment. "

 

 

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