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By Fareeha Jay
Aloo Cholay
6 steps
Prep:10minCook:40min
Aloo cholay is a chickpea and potato curry. It can be eaten on its own or with naan bread and rice. Tastes amazing if coupled with coriander chutney. This recipe does not include salt as tinned chickpeas already have salt.
Updated at: Thu, 17 Aug 2023 09:02:36 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
25
High
Nutrition per serving
Calories369.4 kcal (18%)
Total Fat15.2 g (22%)
Carbs48.7 g (19%)
Sugars4 g (4%)
Protein13.1 g (26%)
Sodium595.8 mg (30%)
Fiber12.9 g (46%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 tablespoonvegetable oil
1 teaspooncumin seeds
1bay leaf
3green cardamom
1onion
peeled and finely chopped
1 teaspoongarlic paste
1 teaspoonginger paste
¼ teaspoonturmeric powder
1 teaspoonred chilli powder
1 teaspoonpaprika
2 teaspoonscoriander powder
½ tspground cumin
1tomato
chopped
½ teaspoonsugar
optional
2 x 400gchickpeas
tin
1potato
large, peeled and cut into cubes
1 teaspoongaram masala
500mlwater
3green chillies
coriander leaves
Instructions
Step 1
Place the frying pan on a medium heat, and add the cumin seeds, bay leaf and cardamom. Cook for a minute.
Step 2
Add the onion and saute until they soften and change colour.
Step 3
Add the ginger and garlic paste and all the spices except garam masala. Put a splash of water to prevent it from sticking to the pan.
Step 4
Add the tomato and the sugar (optional) and cook further for a few minutes until it turns into a paste.
Step 5
Add the chickpeas, potatoes and water and cook for 30 minutes until the curry is thick.
Step 6
Sprinkle with the garam masala and garnish with green chillies and coriander .
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