Potato, Chickpeas and Curry - ALOO CHOLE
Ingredients : serves 6 - 8
3 cups chick-peas cooked
2 Tbs. oil (corn or veg.)
2 cups potatoes diced or cubed
1 cup tomatoes chopped
1 cup onions chopped
1 tsp. tamarind paste - (optional)
1 tsp. ginger chopped or paste
1 tsp. garlic chopped or paste
2 Tbs. coriander leaves chopped - (optional)
3 Tbs.Channa Masala spice blend, salt to taste
1. In a small bowl make a paste of Spice 'N Flavor Channa Masala
with 3 Tbs. of water, and set aside.
2. Heat the oil in a large pan or pot (non-stick is ideal), add the
onions and saute until soft and brown (5 mins.), add the garlic
and ginger and saute for 2 mins. Add the spice paste and saute
until the mixture becomes dry (3 mins.)
3. Add the tomatoes and saute for 3 to 4 mins. Add the potatoes,
2 cups of water, cover the pan (pot) and simmer until the potatoes
are tender (15 mins.).
4. Add the chick-peas, tamarind paste and simmer for 5 mins. Taste
5. Transfer to a dish and garnish with the coriander leaves (cilantro).
1. To make the sauteed masala more quickly:
mix 1/2 cup of pre-fried onions with 3 Tbs. of Channa Masala spice blend and 1/4 cup of water, and saute in 2 Tbs. of oil for 2 to 3 mins or until the mixture becomes dry. Then continue from step 3. for easy cooking Soak the chick-peas in water overnight.
2. For a hotter curry, increase the amount of the Spice 'N Flavor Channa Masala, or add 1 or 2 chopped green chili peppers or add 1/2 tsp. of Spice 'N Flavor Red Chili Powder. For extra gravy (while cooking) add light cream or unsweetened coconut milk and simmer for 3 mins towards the end of cooking.
3. For exotic taste add 2 tsp. of molasses or brown sugar if available, in step 4.
4. If tamarind paste is not available use 1 Tbs. of Lemon/Lime Juice. If fresh ginger or garlic not available use 1 tsp. of dry powder.
5. Serve hot with rice (boiled or pilaf) or with any Indian bread, pita bread or any other bread. This may also be served as an accompaniment for chicken, steaks or roasts.