Aloo Cholay

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.

Great

% Daily Values based on a 2,000 calorie diet

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 .