Name: Aloo chole
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 2 tbsp vegetable oil -; ¼ small red onion, finely chopped -; 200g new potatoes, boiled, peeled and halved -; 1 tsp garlic paste -; 1 tsp ginger paste -; 1 tsp ground coriander -; 1 tsp ground cumin -; ½ tsp ground turmeric -; ½ tsp chilli powder -; 400g can chickpeas, drained and rinsed -; ½ tsp tomato purée -; 1cm piece of ginger, peeled and finely chopped -; ½ small bunch of coriander, leaves picked and roughly chopped -; ½ tsp garam masala -; ½ green chilli, thinly sliced, to garnish -; basmati rice, naan or chapatis, to serve -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Aloo chole

1. 2 tbsp vegetable oil -

2. ¼ small red onion, finely chopped -

3. 200g new potatoes, boiled, peeled and halved -

4. 1 tsp garlic paste -

5. 1 tsp ginger paste -

6. 1 tsp ground coriander -

7. 1 tsp ground cumin -

8. ½ tsp ground turmeric -

9. ½ tsp chilli powder -

10. 400g can chickpeas, drained and rinsed -

11. ½ tsp tomato purée -

12. 1cm piece of ginger, peeled and finely chopped -

13. ½ small bunch of coriander, leaves picked and roughly chopped -

14. ½ tsp garam masala -

15. ½ green chilli, thinly sliced, to garnish -

16. basmati rice, naan or chapatis, to serve -

How to cook deliciously - Aloo chole

1. Stage

Heat the oil in a saucepan over a medium heat and cook the onion for 7 mins until beginning to soften. Turn the heat up to high, tip in the potatoes and fry for 3 mins until the potatoes are starting to colour. Add the garlic, ginger paste, ground coriander, cumin, turmeric, chilli powder and a pinch of salt. Mix well, then stir in 100ml water.

2. Stage

Gently stir in the chickpeas and tomato purée. Reduce the heat to a simmer and cook for 5 mins to reduce the liquid a little. Season, then stir in the fresh ginger and half the coriander. Taste for seasoning.

3. Stage

Sprinkle over the garam masala, chilli and remaining coriander leaves, then serve in bowls.