Aloo Chole Recipes

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ALOO CHOLE (CHICKPEA AND POTATO CURRY)



Aloo chole (chickpea and potato curry) image

Aloo chole is a popular Punjabi curry of chickpeas and potato. It is not particularly hot and spicy, so add a little extra chilli if you like. It would usually be eaten with the local bread, but could be served with a rice pilaf instead. This dish can be made days ahead of serving.

Provided by Diana Lampe

Categories     Main-course

Time 45m

Yield SERVES 6

Number Of Ingredients 21

250g (1 cups) chickpeas, soaked overnight (2 cups cooked chickpeas)
2 bay leaves or 1 tea bag
2 tbsp sunflower oil
1 1/2 tsp cumin seeds
1 large onion, chopped
pinch asafetida (optional)
2 tsp grated ginger
2 tsp grated garlic
1 green chilli, finely chopped
2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
2 tomatoes, chopped
2 medium potatoes, cut into 1cm cubes
sea salt
sugar
freshly ground black pepper
1/2 tsp garam masala
squeeze of lemon
1 small bunch coriander, chopped
1 lemon, cut into wedges to serve

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.

INDIAN CHOLE ALOO TIKKI



Indian Chole Aloo Tikki image

This is a delicious vegan Indian recipe where vegetables and chickpeas are served over small potato cakes. It works well as a starter for four, or as a vegetarian and vegan main for two. Place the potato cakes on a plate, serve the chickpeas on top, and don't forget the sauces! Recipes for Indian sauces - coriander sauce and tamarind sauce - are on this site. Finally, sprinkle with some fresh coriander leaves and a few thin slices of fresh onion.

Provided by Pankaj

Categories     Appetizers and Snacks

Time 1h10m

Yield 4

Number Of Ingredients 23

2 potatoes
salt and freshly ground black pepper to taste
3 ½ tablespoons vegetable oil, divided
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon chopped fresh cilantro
½ teaspoon black peppercorns
2 whole cloves
2 small dried chile peppers
1 teaspoon cumin seeds
2 bay leaves
1 onion, chopped
2 cloves garlic, grated
1 (1/2 inch) piece fresh ginger, grated
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon tomato paste
1 teaspoon water
1 tomato, chopped
1 (15 ounce) can garbanzo beans, drained
1 tablespoon cilantro leaves

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
  • Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
  • Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
  • Grind peppercorns and cloves with a mortar and pestle.
  • Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
  • Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
  • Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 43.6 g, Fat 13.5 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 274 mg, Sugar 3.1 g

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