Aloo Cholay (Chickpea-Potato Curry) |
|
 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
From the cookbook, Hands Off Cooking by Ann Martin Rolke. This is my take on a classic Indian mild chickpea-potato curry. I usually serve it with basmati rice and naan, tortillas, or pitas. When Indican cooks call for chili powder, they usually mean cayenne, which I use here. If you like your food a little less spicy, use a Southwestern chili powder to add some flavor but not much spice. This is great with a dollop of Raita. Ingredients:
2 1/2 cups vegetable broth or 2 1/2 cups water |
2 (15 ounce) cans chickpeas, drained and rinsed |
1 (14 ounce) can tomatoes (fire-roasted) or 1 (14 ounce) can tomatoes (stewed with chiles) |
6 baby yukon gold potatoes (new, about 12 ounces) |
1 cup diced onion |
1 tablespoon unsalted butter |
2 teaspoons ginger (crushed ginger from a jar) |
2 teaspoons salt |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon cayenne pepper |
Directions:
1. In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
2. Stir to mix and nestle the potatoes into the liquid.
3. Set the pot, uncovered, over medium heat.
4. Simmer vigorously for about 35 minutes, or until the potatoes are tender.
5. Serve the curry in bowls with Indian naan bread or over rice.
|
|