Vegetable Curry Alu Chole Mater Recipes

Steps:

• In a large skillet heat 3 tablespoons vegetable oil over medium heat.
• Add frozen potatoes and cook until heat through.
• Remove from pan and set aside.
• In the same skillet heat the other 2 tablespoons oil, cook cumin seeds until brown (about 45 seconds).
• Turn heat down to medium low and add onions, chiles, salt, coriander, turmeric and bay leaves.
• Cook for 5 minutes, stirring occasionally.
• Add chick peas and cooked potatoes.
• Stir to combine.
• Cover.
• Cook over medium heat for 8-10 minutes stirring occasionally.

Steps:

• Heat the oil in a saucepan over a medium heat and cook the onion for 7 mins until beginning to soften. Turn the heat up to high, tip in the potatoes and fry for 3 mins until the potatoes are starting to colour. Add the garlic, ginger paste, ground coriander, cumin, turmeric, chilli powder and a pinch of salt. Mix well, then stir in 100ml water.
• Gently stir in the chickpeas and tomato purée. Reduce the heat to a simmer and cook for 5 mins to reduce the liquid a little. Season, then stir in the fresh ginger and half the coriander. Taste for seasoning.
• Sprinkle over the garam masala, chilli and remaining coriander leaves, then serve in bowls.