Vegetable Curry Alu Chole Mater Recipes

CHANA ALOO MASALA (ALOO CHOLE)

Steps:

• Wash the dried chickpeas under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.
• Then soak in enough water (2 inches above) for at least 8 hours or overnight. Did you forget to soak ahead of time? No worries check out my quick soaking method in the notes below.
• Now discard the soaking water, take soaked chana and freshwater in the pressure cooker. Add whole spices (cinnamon, black cardamoms) and teabag.
• Cover the cooker with the lid, put the weight on and cook for 1 whistle on HIGH + 20 minutes On LOW. Let the pressure go down naturally, then open the lid. Discard the teabag and spices.
• - Cook in instant pot: takes about 10-15 minutes (see the details here - Instant pot chickpeas)
• Heat the oil in a pan on medium heat. Once hot add chopped onions and sprinkle a little salt to speed up the cooking process. Cook until they turn soft and translucent or light pink in color.
• Then add ginger, garlic paste and green chilies. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.
• Now add pureed tomatoes. Cook until most of the moisture from puree evaporates and becomes a thick paste.
• Now add remaining salt and spice powders (turmeric powder, red chili powder, coriander powder, cumin powder, chana masala, amchur, anardana powder). Mix well and cook for a minute. Oil may start to ooze out from the masala.
• Now add boiled chana (along with its boiling water) and boiled, cubed potato. Note: If the boiled chickpeas have too much water then do not add all. Just add enough to make a gravy consistency.
• Mix everything well and let it simmer for 6-7 minutes so the chole and potato get a chance to absorb the masala flavor.
• Lastly, garnish with chopped cilantro. Mix and aloo chole is ready to serve.

VEGETABLE CURRY (ALU CHOLE MATER)

Steps:

• In a large skillet heat 3 tablespoons vegetable oil over medium heat.
• Add frozen potatoes and cook until heat through.
• Remove from pan and set aside.
• In the same skillet heat the other 2 tablespoons oil, cook cumin seeds until brown (about 45 seconds).
• Turn heat down to medium low and add onions, chiles, salt, coriander, turmeric and bay leaves.
• Cook for 5 minutes, stirring occasionally.
• Add chick peas and cooked potatoes.
• Stir to combine.
• Cover.
• Cook over medium heat for 8-10 minutes stirring occasionally.

CHOLE (VEGETARIAN INDIAN CHICKPEAS)

Steps:

• Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
• Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.