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Wednesday, June 24, 2009

Alu Choley

(Serves 2-3)
(Prep time: 45 mins)


Garbanzo beans 1 16oz can
Potatoes (diced) 1 cup
Red onions (sliced fine) 1 med
Tomatoes (diced) 1 med
Garlic (crushed) 2 cloves
Ginger (crushed) 1/2 tsp
Fresh lemon juice 2-3 Tbs
Plain yogurt 1/2 cup
Canola oil 1/4 cup
Pepper 1/4 tsp
Cayenne 1/2 tsp
Red chili flakes 1/4 tsp
Turmeric 2/3 tsp
Cumin 2/3 tsp
Cilantro/Coriander powder 1 tsp
Nigella seeds 1/2 tsp


Fry the onions until golden brown.
Add the garlic and ginger. Stir for a min or so.
Now time for the tomatoes. Cook for 3-4 min over med heat.
Add all the spices except the nigella seeds.
Mix in yogurt. Give it a good stir.
Cook for another 5 mins. Blend with an immersion blender.
Drain and wash the beans.
Cut potatoes about 1/2" cubes .
Throw in the potatoes and the beans.
Add lemon juice.
Cover the pan and lower the heat and let it simmer for about 15 mins or until the potatoes are done.
Stir in between.
If gravy looks too thick add a little water.
Sprinkle nigella seeds at the end.
Serve with naan or roti.

Ta da :-)


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