An aloo chole is a tasty curry made with potato & chickpeas, this seasoning packs the flavours of the traditional Punjabi curry into one easy step.
This curry is often served with pani - a popular street food consisting of puffed shells made from semolina & rice flour (often referred to as panipuri - this means it has a spicy, savoury filling - similar to this curry!)
These are a great accompaniment to any curry, simply scoop up & eat!
This seasoning is packed with authentic flavours like coriander, onion, cumin & garlic - this is a medium heat curry and we'd recommend adding extra chillies if you like it spicy!
Top with fresh green chillies or add a pinch of chilli flakes whilst cooking.
250g chickpeas (soak overnight)
2 large potatoes, cubed
2 large tomatoes, diced
1 large onion, diced
50g aloo chole masala
2 bay leaves
Drain the chickpeas & add to a pan, submerge in fresh water, add the bay leaves and simmer until tender (around 15 minutes), drain and set aside the cooking liquid.
Heat oil in a pan and fry the onion until soft, add the masala spice and tomatoes and fry for a further 5 minutes.
Add the chickpeas, potato and a cup of the chickpea liquid, season to taste with salt, pepper & sugar- simmer for 20-30 minutes.
Garnish with a squeeze of lemon & fresh coriander.
If you prefer a creamier texture, add a splash plant based cream or yoghurt before serving!