Aloo chole is a popular Punjabi curry of chickpeas and potato. It is not particularly hot and spicy, so add a little extra chilli if you like. It would usually be eaten with the local bread, but could be served with a rice pilaf instead. This dish can be made days ahead of serving.
250g (1 cups) chickpeas, soaked overnight (2 cups cooked chickpeas)
2 bay leaves or 1 tea bag
2 tbsp sunflower oil
1 1/2 tsp cumin seeds
1 large onion, chopped
pinch asafetida (optional)
2 tsp grated ginger
2 tsp grated garlic
1 green chilli, finely chopped
2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp chilli powder
2 tomatoes, chopped
2 medium potatoes, cut into 1cm cubes
freshly ground black pepper
1/2 tsp garam masala
squeeze of lemon
1 small bunch coriander, chopped
1 lemon, cut into wedges to serve
Drain the chickpeas and simmer them in plenty of fresh water with the bay leaves or tea bag until tender. Drain and reserve a cup of the cooking liquid.
Heat the oil in a saute pan and fry the cumin seeds for a moment until they darken. Add the onion and asafetida (if using) and fry until the onion is golden. Add the garlic, ginger, green chilli, tomato, ground coriander, turmeric and chilli powder and cook for five minutes.
Add the chickpeas, cup of cooking liquid, cubed potato, salt, sugar and pepper and bring to the boil.
Reduce heat and simmer for 20-30 minutes until the potato is tender.
Finally add the garam masala and a squeeze of lemon juice and cook curry for a couple more minutes. Sprinkle with fresh coriander and serve with Indian bread or steamed basmati rice and lemon wedges.