ALOO CHOLE

Aloo chole image

Strike a perfect balance between speed and flavour with this aloo chole - despite a few time-saving shortcuts, it retains all the flavours of the Indian dish

Provided by Humayun Hussain

Categories Dinner

Time 25m

Number Of Ingredients 16

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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

Steps:

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

Nutrition Facts : Calories 355 calories, Fat 16 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium