Aloo Chole

Chole are the popular dish for all three eating times (breakfast, lunch and dinner) in a day in sub- continent. If kabuli chanas are cooked with potatoes, it becomes an unavoidable dish to many.

Ingredients:

• Tomatoes: 2 medium

• Garam masala powder: 1 teaspoon

• Pomegranate seeds (Anardana): 1 tablespoon

• Salt: as per need

• Dry mango powder (Amchur): ½ teaspoon

• Red chili powder:1 and ½ teaspoons

• Cumin powder: 2 tablespoons

• Coriander powder: 2 tablespoons

• Ginger paste: 1 tablespoon

• Garlic paste: 1 tablespoon

• Green chilies (slit): 4 to 6

• Cumin seeds: 2 tablespoons

• Cooking oil: 5 tablespoons

• Amla: 2 to 3

• Tea leaves: 1 tablespoon

• Potatoes: 2 medium

• Kabuli chana (Chickpeas): 1 and ½ cups

Method:

Soak kabuli chana (chickpeas) overnight into four cups of water but first wash them well. Use a muslin cloth to tie amla and tealeaves to form a bundle. Drain the overnight soaked chickpeas. Now add eight cups of water into a pressure cooker, soak chickpeas, tealeaves-amla tied muslin cloth and salt. Leave this mixture cooked in pressure cooker for around twenty minutes (or to time you think it will be cooked completely). Now reserve the cooking liquor after draining the completely cooked kubli chana (chickpeas). You don’t need tied bundle of tealeaves-amla, so discard it. Cut potatoes into cubes (one- inch size) after peeling them. Use a pan, pore two tablespoons of cooking oil and heat to required level. Add garlic paste, ginger paste, slit green chilies, cumin seeds, amchur powder, red chili powder, cumin powder, coriander powder, one cup of cooking stock and mix them well. Take another frying pan, pore remaining or sufficient cooking oil into it and shallow fry potatoes till they turn golden. Now keep them aside after putting them onto an absorbent paper. Add salt, some additional cooking stock and boiled chickpeas (kabuli chana) to the masala, and cook on heat. Now crush the remaining anardana and cumin seeds. Add cube-shaped fried potatoes to chickpeas and stir well. Add garam masalan, crushed masala and stir well once again. You may add a little cooking stock or water (if required). Take two medium tomatoes and cut them into four