Aaloo Cholay Recipe – Bring out your inner gourmand! This website contains a delectable Aaloo Cholay Recipe. The materials and technique for this wonderful recipe can be found here. It can be served as a normal dinner.
Person
4
Time
0:55 – 0:30
Rating
Ingredients
- ½” piece of Fresh Root Ginger (Adrak) (peeled & grated)
- 30 grams or 1 ounce of Clarified Butter (Ghee)
- 1 large Potato (peeled & cut into 4 cm – 1 ½” dice)
- 225 grams or 8 ounces of Chick Peas/Garbanzo Beans (Sufaid Chanay) (washed)
- 1 tsp. of Ground Turmeric (Pisi Haldi)
- ½ tsp. Red Chilli Powder (Pisi Lal Mirch)
- 1 ¼ tsp. Salt
- 2 fresh Green Chillies (Hari Mirchain) (slit lenghthwise into halves) (de-seeded for a mild flavor)
- 1 large Onion (finely chopped)
- ½ tsp. Garam Masala Powder
- 1 tsp. Fresh Mint (Podina) (freshly chopped)
Method
- Soak the chick peas overnight in plenty of cold water or use ready cooked – canned chick peas. Rinse several times and drain well.
- Place the chick peas, water and ginger in a large saucepan over a high heat, bring to the boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.
- Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boil, cover the pan and simmer for a further 15-20 minutes, until the potatoes are tender.
- Melt the ghee over a medium heat and fry the oinion until they are lightly browned. Stir them into chick peas with salt and garam masala powder.
- Remove the pan from the heat and stir in the lemon juice and fresh mint.
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