Aloo Chole | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Описание: Freshly roasted whole spices add plenty of flavour to this simple Punjabi style aloo chole recipe. You can enjoy it with everything from paranthas to rice.

ALOO CHOLE

Ingredients

2 medium potatoes (aloo), boiled, peeled and cut into ½ inch cubes
1 cup chickpeas (kabuli chana), soaked for 6-7 hours and boiled
1 tablespoon tea leaves
2-3 dry Indian gooseberry (amla)
Salt to taste
3 teaspoons cumin seeds (jeera)
1 tablespoon dried pomegranate seeds (anardana)
2 tablespoons oil + for shallow-frying
1 tablespoon ginger-garlic paste
2-3 green chillies, slit
1½ teaspoons red chilli powder
1 tablespoon cumin powder
1 tablespoon coriander powder
½ teaspoon dried mango powder (amchur)
1 teaspoon garam masala powder
2 medium tomatoes, diced
Pavs for serving

Method

1. Tie tea leaves and amla in a muslin cloth to form a bundle. Pressure cook the chickpeas alongwith the bundle and salt in 4-5 cups water till 5-6 whistles are released.
2. Open the lid of the pressure cooker when the pressure is released completely. Discard the bundle, drain the chickpeas in a bowl and reserve the chickpea stock.
3. Dry-roast 2 teaspoons cumin seeds and dried pomegranate seeds in a non-stick pan till fragrant.
4. Coarsely grind the roasted mixture and transfer in a small bowl.
5. Heat some oil in the same non-stick pan. Add the potato pieces and shallow-fry on high heat from all sides till golden brown and crisp. Drain in another bowl.
6. Heat 2 tablespoons oil in a deep non-stick pan. Add remaining cumin seeds and when it changes colour, add ginger-garlic paste and sauté for 1 minute.
7. Add green chillies and sauté for 30 seconds. Add chilli powder, cumin powder, coriander powder and dried mango powder and sauté for 1 minute.
8. Add half of the reserved chickpea stock, mix and bring the mixture to boil. Add boiled chickpeas, mix and cook for 1-2 minutes.
9. Add salt, mix and cook for 1 minute. Add fried potato cubes, ground mixture and garam masala powder and mix well.
10. Add remaining chickpea stock, mix and cook for 2-3 minutes. Add tomatoes, mix and cook for 5-6 minutes.
11. Serve hot with pavs.
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