Cheyenne
Aloo Chole (w/o pressure cooker)
Ingredients
1 tbsp oil
1 tsp cumin seeds
2 bay leaves
4 cloves
2 green cardamom pods
8-10 whole peppercorns
1” piece cinnamon
1 onion, sliced
1 tbsp ginger/garlic paste
2 tomatoes, cubed
½ tsp red chili powder
2 tsp coriander powder
½ tsp cumin powder
½ tsp turmeric powder
½ tsp garam masala
½ tsp dry mango powder
Salt, to taste
2 cups chickpeas
1 potato, cubed
2.5-3 cups water
1 tsp loose black tea leaves
Directions
Heat oil over medium heat
Once hot, add bay leaves, cloves, cardamom, peppercorns, cinnamon, and cumin seeds. Sauté
Put onions in the pot and stir
When onions are half cooked, add ginger/garlic paste and mix well
Once onions start browning, add chopped onions and stir
Cover pot and allow to cook for 6 minutes, or until tomatoes are cooked down. Stir occasionally while cooking
Once tomatoes are cooked, add all spices and stir
Boil 2 cups of chickpeas until cooked, or use 2 cups of canned
Add chickpeas and potatoes to gravy, mix well
Pour in 2.5-3 cups water and add tea leaves (these are only for color and is optional). Stir
Cover and let simmer 30 minutes, stirring occasionally
Goes great with rice, bhature, poori, or chappati
