My recipes

Aloo Chole

(Potatoes and Chick peas)


225g/8oz chick peas, picked over and washed
1/2 inch piece of fresh root ginger, peeled and grated
1 large potato, peeled and cut into 4 cm/1 1/2 inch dice
1 tsp ground turmeric
1/4-1/2 tsp chille powder
1-2 fresh green chillies, slit lengthways into halves, seeded for a milder flavour
30g/1oz ghee or unsalted butter
1 large onion, finely chopped
1 1/4 tsp salt
1/2 tsp garam masala ( available in any East Asian grocery store)
1 tsp freshly chopped fresh mint

Method of Preparation:
Soak the chick peas overnight in plenty of cold water or use canned chick peas. Rinse several times and drain well. Place the chick peas, water and ginger in a large saucepan over a high heat, bring to the boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender. Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boil, cover the pan and simmer for a further 15-20 minutes, until the potatoes are tender.

Melt the ghee over a medium heat and fry the oinion until they are lightly browned. Stir them into chick peas with salt and garam masala. Remove the pan from the heat and stir in the lemon juice and fresh mint. Serve immediately.



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