Vegetable Curry Alu Chole Mater Recipes

VEGETABLE CURRY (ALU CHOLE MATER)

Vegetable Curry (Alu Chole Mater) image

This is another old recipe on crumbled yellow newspaper. I used to make it all the time because it is easy to make and uses normal household staples. Try it!

Provided by mandabears

Categories Curries

Time 26m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

5 tablespoons vegetable oil
2 cups frozen hash brown potatoes
2 teaspoons cumin seeds
2 cups onions, chopped
4 ounces green chilies, drained
1 teaspoon salt
2 tablespoons ground coriander
1 teaspoon turmeric
4 bay leaves
20 ounces chickpeas, undrained
2 cups frozen green peas

Steps:

In a large skillet heat 3 tablespoons vegetable oil over medium heat.
Add frozen potatoes and cook until heat through.
Remove from pan and set aside.
In the same skillet heat the other 2 tablespoons oil, cook cumin seeds until brown (about 45 seconds).
Turn heat down to medium low and add onions, chiles, salt, coriander, turmeric and bay leaves.
Cook for 5 minutes, stirring occasionally.
Add chick peas and cooked potatoes.
Stir to combine.
Cover.
Cook over medium heat for 8-10 minutes stirring occasionally.

Nutrition Facts : Calories 259.8, Fat 10.2, SaturatedFat 1.3, Sodium 558.1, Carbohydrate 36.8, Fiber 6.8, Sugar 4.4, Protein 7.4

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