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Aloo Choley

Published under: KidsPotato

1/2 cup Chickpeas (Kabuli Channa)
2 black cardamoms
1/4 tsp cinnamon powder
1/4 tsp cumin powder
1/4 tsp black pepper powder
1/4 tsp clove powder
1 tbsp oil
1/3 cup sliced onions
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/3 cup chopped tomatoes
3 green chillies, kept whole
1/2 tsp salt
1/3 cup diced and boiled potatoes
3 tbsp tamarind pulp
1 1/2 tbsp chopped coriander leaves

1. Wash and soak the chickpeas overnight.
2. Drain and rinse well in several changes of water to remove the toxins that form.
3. Cook chickpeas in fresh salted water until tender.
4. Add the cardamoms and the cinnamon, cumin, pepper and clove powders and remove from heat.
5. Heat the oil in a pan and fry the onions, turmeric and chilli powder.
6. Mix in the chickpeas, tomatoes and green chillies. Continue cooking, mashing the chickpeas a little.
7. Add the salt and potatoes and simmer for another minute.
8. Stir in the tamarind pulp and remove from the heat.
9. Serve hot garnished with coriander leaves.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

1 comment

sycon12 January 21, 2010 - 9:15 pm

this is quite possibly the worst recipe i’ve ever made. i think 3 tbsp of tamarind pulp is extreme. maybe it would be better with very little of it or none at all


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