Aloo Chole – aromatic Indian stew with potatoes and chickpeas

• vegetable oil↗2 ст. л. tbsp
• red onion↗¼ маленька

  finely chopped

• young potatoes↗200 г g

  boiled, peeled and halved

• garlic paste↗1 ч. л. tsp
• ginger paste↗1 ч. л. tsp
• ground coriander↗1 ч. л. tsp
• ground cumin↗1 ч. л. tsp
• ground turmeric½ ч. л. tsp
• chili powder↗½ ч. л. tsp
• chickpeas↗400 г консервованого g

  drained and rinsed

• tomato puree↗½ ч. л. tsp
• ginger↗1 см шматочок cm

  peeled and finely chopped

• coriander½ маленького пучка

  leaves gathered and coarsely chopped

• garam masala↗½ ч. л. tsp
• green chili↗½ шт. pcs

  thinly sliced, for garnish

• басматі рис↗

  або наан, чапаті — для подачі

Step-by-step instructions

1. 1

   Heat the oil in a pot over medium heat, sauté the onion for 7 minutes until soft. Increase the heat to high, add the potatoes and fry for 3 minutes until browned. Add the garlic paste, ginger paste, ground coriander, cumin, turmeric, chili powder and a pinch of salt. Stir well, then pour in 100 ml of water.

2. 2

   Carefully add the chickpeas and tomato puree. Reduce the heat to a gentle simmer and cook for 5 minutes so some liquid evaporates. Season to taste, then add fresh ginger and half of the coriander leaves. Taste and, if needed, add more spices.

3. 3

   Sprinkle with garam masala, green chili and the remaining coriander leaves, and serve the stew in plates or bowls.