I think in availability, price, food value, versatility and taste, chickpeas are without any match. There is no better way to prove this to the uninitiated than by sampling a few dishes that make use of this tasty and nourishing legume.
For people who are always searching for a new dish to add variety to their meals, one day, they will discover the hearty Punjabi fare, chana masala or this aloo chole; and when they do, I am sure they’ll turn into ‘Choleacs‘ like us. We Love Chole!
Recipe:
3 cups of dried chickpeas
(soaked in water beforehand then pressure cooked to tender)
A fistful of cooked chickpeas made into smooth paste2 potatoes, peeled and cut into cubes
1 large onion and 4 ripe tomatoes finely chopped
1 tablespoon – readymade chana masala powder(any brand will do)
1 teaspoon – garlic-ginger-cilantro paste
½ teaspoon each – red chilli powder, salt and turmeric
For garnish – finely chopped cilantro and lime wedges
Ingredients for Aloo Chole
Heat one teaspoon of ghee or peanut oil in a saucepan over medium heat. Add and toast quarter teaspoon each – mustard seeds and cumin, wait till they start to dance; then add ginger-garlic-cilantro paste and onions, saute for few minutes until onions soften.
Add the ingredients – potatoes, tomatoes, chickpea paste, chana masala powder, red chilli powder, salt and turmeric, along with 2 to 3 cups of water. Cook them covered for about 15 minutes, until potatoes are slightly tender.
At this stage, stir in chickpeas. Turn the heat to medium-low, and simmer for about 10-15 minutes or until the curry thickens. (When curry served on a plate, it shouldn’t spread like flodding river.) Garnish with finely chopped fresh cilantro and serve.
My favorite way to have this curry is with limejuice squeezed and few finely chopped onions (washed beforehand in water) on the side with parathas.
Aloo Chole with Parathas – Creating Indian restaurant kind of meal at our home ~ Our weekend brunch.
