Aloo chole
Serves 2
Easy
Prep:
Cook:
Strike a perfect balance between speed and flavour with this aloo chole – despite a few time-saving shortcuts, it retains all the flavours of the Indian dish
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- 2 tbsp vegetable oil
- ¼ small red onionfinely chopped
- 200g new potatoesboiled, peeled and halved
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 400g can chickpeasdrained and rinsed
- ½ tsp tomato purée
- 1cm piece of gingerpeeled and finely chopped
- ½ small bunch of corianderleaves picked and roughly chopped
- ½ tsp garam masala
- ½ green chillithinly sliced, to garnish
- basmati ricenaan or chapatis, to serve
Nutrition: Per serving
- kcal355
- fat16g
- saturates1g
- carbs37g
- sugars3g
- fibre10ghigh
- protein12g
- salt1.4g
Method
step 1
Heat the oil in a saucepan over a medium heat and cook the onion for 7 mins until beginning to soften. Turn the heat up to high, tip in the potatoes and fry for 3 mins until the potatoes are starting to colour. Add the garlic, ginger paste, ground coriander, cumin, turmeric, chilli powder and a pinch of salt. Mix well, then stir in 100ml water.
step 2
Gently stir in the chickpeas and tomato purée. Reduce the heat to a simmer and cook for 5 mins to reduce the liquid a little. Season, then stir in the fresh ginger and half the coriander. Taste for seasoning.
step 3
Sprinkle over the garam masala, chilli and remaining coriander leaves, then serve in bowls.
