Chole Aloo (Chickpea and Potato Curry)

Chickpeas are such a versatile ingredient. My mom makes the most amazing chole puri with this fluffy white puri and I still haven't cracked the code on that puri recipe... but one day...
In the meantime, I have this absolutely simple but delicious recipe for you that's perfect for the weather.  The flavorful combination of garam masala with the tanginess of the tomatoes brings this chole aloo to life! If you mash some of the potatoes into the curry, it will help thicken the base so you can dip into it with some buttery naan or soak it up with fragrant basmati rice.

The possibilities are endless! 

​Ingredients:

•  4 tbsp cooking oil
• 2 tsp cumin seeds
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp garam masala
• 1 tsp paprika
• 1/2” ginger root, crushed
• 2 potatoes, boiled and diced
• 1 can chickpeas
• 2 tomatoes, chopped
• 2 scallions, chopped
• Salt to taste

Preparation:
In a large cooking pot, heat oil over amedium heat.Once the oil turns translucent, add the
cumin seeds. Once they start to sputter, add the ginger and garlic. Sauté for about 30 seconds, then add the chopped onions. Continue sautéing until onions caramelize. Set aside and allow cooling time.
Once the onion mixture cools down, puree it. Add the onion paste back to the pot. Over medium heat, add the tomatoes and sauté until oil starts to separate. Add the turmeric, chili powder, paprika
and garam masala and continue sautéing for 2-3 minutes. Add about 1 cup of hot water to the
mixture and bring to a boil. Add the drained chickpeas and boiled potatoes. Cover and cook for about 5 minutes. Then uncover the lid and gently mash some of the chickpeas and potatoes to thicken the curry. Garnish with cilantro and serve with basmati rice or parathas.