Vegetable Curry (Alu Chole Mater) |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 8 |
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This is another old recipe on crumbled yellow newspaper. I used to make it all the time because it is easy to make and uses normal household staples. Try it! Ingredients:
5 tablespoons vegetable oil |
2 cups frozen hash brown potatoes |
2 teaspoons cumin seeds |
2 cups onions, chopped |
4 ounces green chilies, drained |
1 teaspoon salt |
2 tablespoons ground coriander |
1 teaspoon turmeric |
4 bay leaves |
20 ounces chickpeas, undrained |
2 cups frozen green peas |
Directions:
1. In a large skillet heat 3 tablespoons vegetable oil over medium heat.
2. Add frozen potatoes and cook until heat through.
3. Remove from pan and set aside.
4. In the same skillet heat the other 2 tablespoons oil, cook cumin seeds until brown (about 45 seconds).
5. Turn heat down to medium low and add onions, chiles, salt, coriander, turmeric and bay leaves.
6. Cook for 5 minutes, stirring occasionally.
7. Add chick peas and cooked potatoes.
8. Stir to combine.
9. Cover.
10. Cook over medium heat for 8-10 minutes stirring occasionally.
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