Aloo Cholay (Chickpea-Potato Curry)

Total Time
45mins
Prep 10 mins
Cook 35 mins

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.

Ingredients Nutrition

Directions

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