Aloo Cholay (Chickpea-Potato Curry)
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 591.47 ml vegetable broth or 591.47 ml water
- 2 (850.48 g) can chickpeas, drained and rinsed
- 396.89 g can tomatoes (fire-roasted) or 396.89 g can tomatoes (stewed with chiles)
- 6 baby Yukon Gold potatoes (new, about 12 ounces)
- 236.59 ml diced onion
- 14.79 ml unsalted butter
- 9.85 ml ginger (crushed ginger from a jar)
- 9.85 ml salt
- 4.92 ml ground cumin
- 4.92 ml ground coriander
- 2.46 ml cayenne pepper
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida