Ingredients
1 Tbs. oil
1/4 tsp. cumin seeds One 8 oz. can of tomato sauce 1/2 tsp. tumeric 1/4 tsp. salt 1/4 tsp. pepper One 15-1/2 oz. can of chickpeas (garbanzo beans) 1 large waxy potato, boiled and cut into 1/2" cubes; Yukon Gold works well 1 small (2-3") onion cut into tiny pieces 1 tsp. chaat masala ("choley seasoning") 1/2 cup chopped cilantro |
Directions |
1. In a 10" skillet, heat the oil and add cumin seeds. Cook until golden brown (about 30-60 seconds), and add tomato sauce, salt pepper and tumeric.
2. Add chickpeas and 1/4 c. of water and cook 2 minutes. 3. Add potatoes, 1/2 of the onion and cook for 2 minutes. Add an additional 1/4 c. water if the sauce becomes too thick to coat the potatoes or begins to stick to the bottom of the pan. 4. Add 1 tsp. chaat masala and 1/4 cup of the cilantro, and cook for 2-3 minutes. 5. Garnish with the remaining onion and cilantro and serve. Makes 2-3 main dish or 4 side servings |
Good to know |
Choley is delicious served hot or at room temperature.
When served with a salad and some naan, it makes a complete (vegetarian or vegan, depending on the naan) meal. |