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