Aloo Chole (Potato and Chickpea Curry)

Name: Aloo Chole (Potato and Chickpea Curry)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 400 g canned chickpeas, drained and rinsed; 200 g new potatoes boiled, peeled and halved; 2 tbsp vegetable oil; 1/4 small red onion, finely chopped; 1 tsp garlic paste; 1 tsp ginger paste; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp chilli powder; 1/2 tsp tomato puree; 1 cm piece of ginger peeled and finely chopped; 1/2 bunch coriander leaves, picked and roughly chopped; 1/2 tsp garam masala; 1/2 green chilli thinly sliced, to garnish; 1 portion basmati rice naan or chapatis, to serve

A vibrant and comforting Indian-style curry featuring tender potatoes and protein-packed chickpeas in a fragrant, spiced tomato sauce. This quick and easy one-pot meal is perfect for a healthy weeknight dinner served with fluffy rice or warm naan.

Servings2 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

canned chickpeas, drained and rinsed
400 g
new potatoes boiled, peeled and halved
200 g
vegetable oil
2 tbsp
small red onion, finely chopped
0.3
garlic paste
1 tsp
ginger paste
1 tsp
ground coriander
1 tsp
ground cumin
1 tsp
ground turmeric
0.5 tsp
chilli powder
0.5 tsp
tomato puree
0.5 tsp
cm piece of ginger peeled and finely chopped
1
coriander leaves, picked and roughly chopped
0.5 bunch
garam masala
0.5 tsp
green chilli thinly sliced, to garnish
0.5
basmati rice naan or chapatis, to serve
1 portion

Step-by-Step Instructions

Heat the vegetable oil in a saucepan over medium heat. Add the finely chopped red onion and cook for about 7 minutes, stirring occasionally, until the onion has softened and turned translucent.

Increase the heat to high and add the halved boiled potatoes. Fry for 3 minutes, stirring frequently, until the potatoes begin to take on a golden-brown color.

Stir in the garlic paste, ginger paste, ground coriander, cumin, turmeric, and chilli powder along with a pinch of salt. Mix thoroughly to coat the vegetables in the spices, then pour in 100ml of water.

Gently fold in the chickpeas and tomato purée. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 5 minutes to allow the liquid to reduce and the flavors to meld.