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Punjabi Aloo Chole
made with Arvinda's Channa Masala
A restaurant staple and a "go-to" for vegetarians and yogis alike, our Channa Masala is mildly spiced with ginger, cumin and turmeric, elevating this chick pea and potato curry to a level of flavour bliss!
- Prep Time
5 min - Cook Time
25 min - Serves
2 to 4
2 CUPS | water, divided |
1 ¾ TSP. | sea salt, divided, plus extra to taste |
1 ¼ CUP | cubed peeled potatoes, OR 1 large potato, peeled and cubed |
2 TBSP. | oil |
½ CUP | finely chopped onions |
¼ CUP | crushed tomatoes, canned and unsalted |
1 ½ TBSP. | ARVINDA’S CHANNA MASALA (use 1 TBSP. for milder; 2 TBSP. for hotter) |
½ TSP. | garlic paste |
2 CUPS | chick peas, cooked, OR 540ml (19-ounce) can, rinsed and drained |
½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
Fresh cilantro, finely chopped, to garnish |
In a heavy based medium pot, add 1 cup of water, 1 teaspoon of salt and the potatoes. Partially cover and simmer on medium-high to cook the potatoes, about 8 to 10 minutes. Take care they don’t overcook. Drain and set aside.
In a heavy-based non-stick medium pan or pot, heat the oil on medium-high. Add the onions and cook until caramelized, stirring for 10 minutes.
Stir in the tomatoes and cook for one minute. Add ARVINDA’S CHANNA MASALA, garlic and the remaining salt. Mix and cook for a couple of minutes
Stir in the chick peas and add the remaining 1 cup of water to create a saucy consistency. Cover and simmer for a few minutes. Add extra sa;t to taste, if needed.
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro. Serve with deep-fried puris or any Indian-style flatbread, or basmati rice.