Aloo Chole

I'm back in the kitchen after a week off. The first thing on the menu was none other than moong curry, which tasted great by the way as a cure for my ailment- kind of like an Indian soup. Bhavnesh returned from his trip from Bombay, and we enjoyed the moong curry for lunch. The following day Andy and Jason were to come in so we made aloo chole. The way that came about was interesting. I originally was going to make chole, but for whatever reason did not soak enough chickpeas. Bhavnesh suggested I add potatoes. I researched this recipe and the rest is history.

1 cup dry chickpeas, soaked overnight (or used canned)
2 small onions, chopped
2 small potatoes, diced
3-4 tomatoes chopped
5 cloves garlic, crushed
2" piece ginger, grated
2-3 green chilies
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
Pinch of asafoetida powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp paneer masala powder
1 tsp tandoori masala powder
1/2 tsp sugar (optional)
1-2 tbsp olive oil (per taste)
Salt per taste
1 lemon, juiced
Chopped cilantro for paste as well as garnish

1. Soak the chickpeas overnight. If you do not have the time or forget, just soak them in the morning in boiling hot water. Then pressure cook for a few extra whistles until soft and tender.
2. Using food processor, make a paste out 3/4 of the onions, chopped cilantro, ginger, green chilies, and garlic.
3. Using same food processor, make a paste out of 1/2 of the cooked chickpeas.
4. Using same food processor, make a paste out of the tomatoes. [Once all the pastes are made, the rest is pretty quick and easy.]
5. Heat olive oil in pan. Add in the mustard seeds, then cumin seeds. Once they fully pop, add the asafoetida powder. Next add the onion-ginger-garlic-green chili-cilantro paste and sautee for 2-3 minutes.
6. Add tomato and chickpea paste next with about 1.5 cups water. Let it come to vigorous boil. Then reduce heat to medium, add the turmeric, coriander, red chili powder, tandoori and paneer masala, salt and sugar. Close lid and and cook for about 10-15 minutes until potatoes are soft and tender.
7. Next add the remaining cooked chickpeas to pot and let curry cook for 10-15 more minutes. Add in the lemon juice.
8. Finally, garnish with chopped cilantro and serve hot with paratha/rotis or rice and side of pickled onions.

I loved it because this meal ended up feeding about 5 people. It was like a miracle. After the success of the rajma, I would say this is another one of our favorites. It is amazing how if you make a paste out of the onions and tomatoes, it adds a whole other dimension to the flavors of the dish! **** 4 Stars!