STREAMING NOW: Pop Culture Baking Class

Aloo Cholay (Chickpea-Potato Curry)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From the cookbook, "Hands Off Cooking" by Ann Martin Rolke. "This is my take on a classic Indian mild chickpea-potato curry. I usually serve it with basmati rice and naan, tortillas, or pitas. When Indican cooks call for "chili powder," they usually mean cayenne, which I use here. If you like your food a little less spicy, use a Southwestern chili powder to add some flavor but not much spice. This is great with a dollop of Raita." Posted for ZWT8.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
  2. Stir to mix and nestle the potatoes into the liquid.
  3. Set the pot, uncovered, over medium heat.
  4. Simmer vigorously for about 35 minutes, or until the potatoes are tender.
  5. Serve the curry in bowls with Indian naan bread or over rice.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: