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India   -   Aloo Chole (Punjab, India)   adapted from bean banquet

Description  
Ingredients
  • 2 Cans Chickpeas
  • 1/3 Cup Peanut Oil
  • 2 Dried Ancho Chilies -- crushed
  • 2 Bay Leaf
  • 1 1/2 Teaspoons Cumin Seed
  • 1 Teaspoon Black Mustard Seed
  • 1 Pinch Asafetida
  • 1 Large Onion -- chopped
  • 1 1/2 Pounds Unpeeled Potatoes -- cut in 1-inch pieces
  • 2 Teaspoons Garam Masala
  • 1 1/2 Teaspoons Turmeric
  • 2 Teaspoons Ground Coriander
  • 1 Teaspoon Ground Cumin
  • Salt And Pepper -- to taste
  • 1/4 Teaspoon Cayenne
  • 1 Tablespoon Sugar
  • 2 Cloves Garlic -- chopped
  • 1 Tablespoon Tamarind Paste
  • 3 Tablespoons Tomato Puree
Directions saute in oil chiles peppers, bay leaves, cumin seed, black mustard seed and asafetida. when seeds begin to pop, add onion and potatoes and continue to saute. when onion and potatoes are lightly browned add chickpea broth. cover and cook until vegetables are tender. add remaining ingredients bring to boil reduce heat and simmer for 10 minutes to blend flavors.
Serves 6
Time to Make 0:00



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