Cooking with Erica

Jason and I love Indian food and we’re always looking for new recipes to try. This reicipe, originally from Chef Henry’s Chop Onions, Boil Water, is tasty and hearty. His recipe recommends serving with naan or roti bread. I’d love to find some other dishes to prepare with it in order to serve at a dinner party.

Aloo Chole

Ingredients:

2 14 oz cans chickpeas
1 medium onion, chopped
1 tsp onion seeds (“nigella”)
1 tsp cumin
1 cup plain yogurt
1 medium potato, cut into 1/2″ cubes
1 tsp curry powder
1/4 tsp garam masala
3/4 tsp salt
2 tbsp peanut oil
1/4 cup fresh cilantro, chopped (I used a dash of dried.)

ETA: Add 1 can of diced tomatoes. Juice and all. And some chopped up cauliflower. Adds so much.

In a large pan or dutch oven, heat peanut oil on medium-high heat. When the oil begins to shimmer, add the onion and saute until translucent. Add the onion seed and cumin seed and stir for a few minutes. Add the cubed potatoes and stir until potatoes are slightly translucent.

Add the add chickpeas, curry powder, garam masala, salt, and yogurt and stir in well.

Cover, lower heat to medium and continue cooking for approximately 20 minutes, stirring it occasionally. Add a little water if necessary.

Remove cover and use a fork or potato masher to mash about 1/3 of the mixture.

Stir to blend. Again, add a little water if necessary. Mix in chopped cilantro and serve.