From the cookbook, "Hands Off Cooking" by Ann Martin Rolke. "This is my take on a classic Indian mild chickpea-potato curry. I usually serve it with basmati rice and naan, tortillas, or pitas. When Indican cooks call for "chili powder," they usually mean cayenne, which I use here. If you like your food a little less spicy, use a Southwestern chili powder to add some flavor but not much spice. This is great with a dollop of Raita." Posted for ZWT8.
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Units: US | Metric
- 2 1/2 cups vegetable broth or 2 1/2 cups water
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 1 (14 ounce) can tomatoes (fire-roasted) or 1 (14 ounce) can tomatoes (stewed with chiles)
- 6 baby Yukon Gold potatoes (new, about 12 ounces)
- 1 cup diced onion
- 1 tablespoon unsalted butter
- 2 teaspoons ginger (crushed ginger from a jar)
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
- 2Stir to mix and nestle the potatoes into the liquid.
- 3Set the pot, uncovered, over medium heat.
- 4Simmer vigorously for about 35 minutes, or until the potatoes are tender.
- 5Serve the curry in bowls with Indian naan bread or over rice.
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Nutritional Facts for Aloo Cholay (Chickpea-Potato Curry)
Serving Size: 1 (454 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 565.5
- Calories from Fat 54
- Total Fat 6.1 g
- Saturated Fat 2.2 g
- Cholesterol 7.6 mg
- Sodium 1826.0 mg
- Total Carbohydrate 112.7 g
- Dietary Fiber 18.7 g
- Sugars 6.8 g
- Protein 18.5 g
The following items or measurements are not included: