ALOO CHOLEY RECIPES

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.

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.