Tuesday, April 30, 2013

Aloo Cholay (Potato Chickpeas)

Some days, you just need to make something quick and easy. That's where Aloo Cholay (Potato Chickpeas) comes in.  People enjoy this during breakfast and sometimes as a side dish.  Meet Shan.  

Shan is your good friend when you either a) don't have a recipe, b) don't feel like using your own spices.  Mine is, unfortunately, the former.  That said, sometimes your friend, Shan, lies to you.  Telling you to use the WHOLE packet (not in this case) or sometimes asking you to do some crazy things that you know in your achi bivi heart are just wrong!!  That's why I'm giving you my side of the story, instead of Shan's.  I'm also going to tell you to add a potato and use a can of cooked chickpeas instead!

Start by getting yourself a 25oz can of garbanzo beans (also known as canned, cooked, chickpeas).  Peel and chop 1 medium sized potato into 1" cubes.

Put in a pot and cover with water (~5 cups?).  Bring to a boil, cover and reduce to a simmer for approximately 25 minutes.  Drain water.

Finely chop 1 small onion and fry on medium/high heat in enough oil to cover the base of a new, large pan (~1/2 cup).  When lightly browned, add 3 Tablespoons Shan Chana Masala mix and cook for 5 minutes.  Add drained chickpeas/potatoes, and cook for 5-10 minutes.

Serve with naan or paratha!  Enjoy your easy meal!  :)

  • 25oz can of chickpeas/garbanzo beans
  • 1 medium sized potato
  • 1 small onion
  • ~1/2 cup vegetable/canola oil
  • Shan Chana Masala mix (found at most Indian/Pakistani groceries)


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