Aloo Cholechana Or Potato And Chickpea Curry Food

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)

Steps:

• Heat oil in a large pot or very deep skillet over medium high heat.
• Add onion and garlic, cook for 3 minutes until onion is translucent.
• Add Curry Spices and stir for 1 minute.
• Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
• Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
• Adjust salt to taste, stir through scallions/shallots and parsley.
• Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

ALOO CHOLE/CHANA OR POTATO AND CHICKPEA CURRY

Steps:

• Heat 1/4 cup of oil in a large saucepan or wok, add cumin seeds, cloves, peppers, and kalonji. The seeds will sputter and smell amazing
• Add onions and fry till golden
• Now add the ginger and garlic, stir for a minute or two then add the rest of your dry spices i.e. coriander powder, red chili powder, turmeric powder, and salt.
• Saute for two minutes then throw in the chopped tomatoes, cook till 'bhunn' i.e masalas form a cohesive paste and oil rises above them.
• Now add your chickpeas, potatoes, and baking soda. Stir well, then add one cup of hot water and cover your pan. Bring the mixture to a boil then let it simmer for 20 minutes or until the potatoes are done.
• Mash the potatoes and chickpeas slightly with the back of a large spoon to create a thicker gravy. Taste for salt - you may need to add more.
• Then top with cilantro, chillies, and serve with lemon wedges, achar and hot puris. Yum.

CHANA AND ALOO (CHICKPEA AND POTATO CURRY)

Steps:

• Heat a medium sized pot on medium high with some oil.
• When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
• Sauté until the onion starts to go translucent add in garlic.
• Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
• Fry until mixture becomes dark brown not burnt it doesn't take to long and add in coconut milk, stir well. (This is a great basic curry).
• Add in your potatoes and chickpeas, at this point you may need to add in some water, you want the liquid to be about one inch below the vegetable level. Stir well.
• Bring mixture to a boil, stir and turn heat down to medium low, cover and cook, stirring the curry every few minutes, until potatoes are done. It is ok if the potatoes fall apart in fact it is yummier that way. Takes 15-20 minutes.
• Add salt to taste.
• Great on it's own, with some naan bread or on some rice.

ALOO CHOLE (CHICKPEA AND POTATO CURRY)

Steps:

• Drain the chickpeas and simmer them in plenty of fresh water with the bay leaves or tea bag until tender. Drain and reserve a cup of the cooking liquid. Heat the oil in a saute pan and fry the cumin seeds for a moment until they darken. Add the onion and asafetida (if using) and fry until the onion is golden. Add the garlic, ginger, green chilli, tomato, ground coriander, turmeric and chilli powder and cook for five minutes. Add the chickpeas, cup of cooking liquid, cubed potato, salt, sugar and pepper and bring to the boil. Reduce heat and simmer for 20-30 minutes until the potato is tender. Finally add the garam masala and a squeeze of lemon juice and cook curry for a couple more minutes. Sprinkle with fresh coriander and serve with Indian bread or steamed basmati rice and lemon wedges.

CHICKPEA AND POTATO CURRY

Steps:

• Heat the oil in a skillet (or a larger soup pot if multiplying for larger batches which we always do, with great success). Add the mustard seeds and heat them until they start to pop. Add the rest of the spices and cook on low for a couple of minutes (don't let them scorch, add a little more oil if needed).
• Add the onions, garlic and ginger and saute until the onions are translucent.
• Add the potatoes and chickpeas, stir them, and cook a few more minutes, coating the potatoes with the oil and spices.
• Add the water, cover the pan/pot, and simmer for about 20 minutes, stirring occasionally.
• When the potatoes are tender but not completely cooked yet, add the tomatoes. Stir and cover for another 10 to 15 minutes.

ALOO CHOLAY (CHICKPEA-POTATO CURRY)

Steps:

• In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
• Stir to mix and nestle the potatoes into the liquid.
• Set the pot, uncovered, over medium heat.
• Simmer vigorously for about 35 minutes, or until the potatoes are tender.
• Serve the curry in bowls with Indian naan bread or over rice.