Recipe CookBook

Aloo Choley

Serving Size : 5

Preparation Time :

Ingredients:

250 g Kabuli channa

1 Lemon-sized ball of tamarind

6 Green chillies, slitted

1 tb Garam masala

1 tb Roasted & ground zeera

1 ts Chilli powder

1 ts pisa and roasted dhanya

2 md Potatoes

-- boiled, peeled & cubed

2 lg Onions, cut into thin rings

1 bn Hara dhanya

A few podina leaves

-- finely sliced

2 Minced green chillies

1 Lime, cut into wedges

Method:

1-Soak channas in water overnight. Next morning, boil them with a pinch of soda and salt until tender and dry. Heat 4 tablespoons of ghee and put in ginger and onions and fry till the mixture turns limp and almond coloured.

2-Add tomatoes and spices and cook till the ghee starts separating. Mash with a wooden spoon to a smooth paste then put in 1 cup water and chanas.

3-Mix well and bring to a boil, reduce heat and put in chillies and potatoes and cook till the chillies are done.

4-In the meantime soak tamarind in 4 tablespoons water till soft, squeeze out the pulp and put into the channas. Mix well and then cook until the gravy turns quite thick.

5-Remove from fire and serve hot garnished with onion rings, minced chillies, hara dhanya, podina and lime wedges.