Thursday, May 21, 2009

Aloo Chole Masala


Chick Peas - 1 cup, soak in water overnight
Potatoes - 2, peeled and cut into cubes
Tomatoes - 4, chopped
Onions - 4, chopped
Kasuri Methi - 3 tbsps
Cumin Seeds - 1 tsp
Mustard seeds - 1 tsp
Curry Leaves - 5
Coriander Leaves - 2 tbsps
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
MDH Kitchen King powder - 2 tsps
Fresh Cream - 2 tbsps
Salt to taste
Oil - 2 tbsps

For Masala:

Onion - 1, chopped
Garlic Flakes - 5
Ginger - 1 inch piece
Green Chillies - 2


  1. Pressure cook chickpeas and mash it little bit while still hot.
  2. Boil the potato cubes.
  3. Grind the ingredients for masala together to a fine paste.
  4. Heat oil in a pan, add cumin and mustard seeds.
  5. When mustard seeds start to splutter, add curry leaves and onion and saute.
  6. Add tomatoes and saute till tomatoes turn soft and mushy.
  7. Add the ground masala and fry on medium flame till there is no raw smell of the masala.
  8. Add turmeric powder, salt, red chilli powder and Kitchen King powder and mix well.
  9. Add kasuri methi, mashed chick peas and saute.
  10. Add the bolied potato cubes and 1/2 cup water.
  11. Cook on medium flame for 5mins.
  12. Add fresh cream and garnish with coriander leaves.
  13. Serve hot with poori or chapati.


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