This potato ‘aloo’ and chickpea ‘cholé’ dish can be whipped together quickly (dare I say about 20 minutes) if you boil the chickpeas and potatoes in advance.  A delicious favorite with vegetarians in India!

Ingredients

  • 1 cup chickpeas (chole)
  • 2 potatoes (peeled and chopped in 1 inch size)
  • 4-5 green chilies chopped
  • 1tsp. ginger paste
  • 1tsp. garlic paste
  • 1 onion thinly chopped
  • 4tbs. tomato purée
  • 5 curry leaves / ‘kadipatta’ (found at Indian store)
  • 1tsp. pomegranate seeds / ‘anardana’
  • 1/2tsp. cumin seeds
  • 1/2tsp. red chili powder
  • 1/2tsp. turmeric powder
  • 1/2tsp. dry mango powder / ‘amchur’
  • 1tsp garam masala powder
  • Vegetable oil
  • Fresh cilantro
  • Salt to taste

Now the fun begins!

  • Wash the chickpeas in normal running water and soak them overnight.
  • Next day boil or pressure cook the chickpeas with 4 cups of water and little bit of salt.
  • Drain the boiled chickpeas and reserve its boiled water.
  • Boil potatoes and cut into pieces.
  • Heat oil in a pan, and add curry leaves and cumin seeds, and sauté for few seconds.
  • Add green chilies, ginger and garlic, and sauté until the raw flavor goes away.
  • Add the chopped onion and sauté until light brown and soft.
  • Add the boiled chickpeas and potatoes.
  • Add the tomato purée along with salt, red chili powder and turmeric powder.
  • Mix well and cover the pan. Leave to cook for about 5-6 minutes on low heat.
  • Add pomegranate seeds, dry mango powder and garam masala powder.
  • Add the reserved water in which chickpeas were boiled.
  • Cook for 2-3 more minutes.
  • Garnish with lots of fresh cilantro.
  • Serve hot with roti or rice.

Tip:

Add little bit of salt at the time of soaking the chickpeas overnight in the water. This will help them become soft.