ALOO CHOLE RECIPES

Steps:

• Heat the oil in a saucepan over a medium heat and cook the onion for 7 mins until beginning to soften. Turn the heat up to high, tip in the potatoes and fry for 3 mins until the potatoes are starting to colour. Add the garlic, ginger paste, ground coriander, cumin, turmeric, chilli powder and a pinch of salt. Mix well, then stir in 100ml water.
• Gently stir in the chickpeas and tomato purée. Reduce the heat to a simmer and cook for 5 mins to reduce the liquid a little. Season, then stir in the fresh ginger and half the coriander. Taste for seasoning.
• Sprinkle over the garam masala, chilli and remaining coriander leaves, then serve in bowls.

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.