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    You are in: Home / Recipes / Aloo Cholay (Chickpea-Potato Curry) Recipe
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    Aloo Cholay (Chickpea-Potato Curry)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    FloridaNative's Note:

    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


    1. 1
      In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
    2. 2
      Stir to mix and nestle the potatoes into the liquid.
    3. 3
      Set the pot, uncovered, over medium heat.
    4. 4
      Simmer vigorously for about 35 minutes, or until the potatoes are tender.
    5. 5
      Serve the curry in bowls with Indian naan bread or over rice.

    Ratings & Reviews:


    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:

    vegetable broth

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