Aloo Chole Recipe

It's pretty hot outside and I sure am not standing over a boiling pot for any long amount of time. My geaux to for a quick fix meal is Aloo Chole pronounced like roll . A common dish in India, depending on what region it can be made different. It's what influenced my favorite Trini dish chana and aloo, aloo being potatoes. You can add any type of meat or seafood but it's usually made as a vegetarian dish. I add coconut milk sometimes which is not common but it makes it that much more yummy. Whenever I'm taking a break from meat, on a budget, or just need a quick meal you can smell the spices of this dish seeping out my windows. It takes less than 20 minutes to make but taste like you've been cooking for hours.


Aloo Chole w/coconut milk

Ingredients
2 golden potatoes
1 16oz can garbanzo beans
1 14 oz can coconut milk
1 cup water
1/4 cup oil
1 bunch cliantro
3 garlic cloves
1 tbsp tumeric
1 tbsp cumin
1 tbsp coriander
1 tbsp menthi aka fenugreek powder
1 tbsp ginger root or powder
1 tbsp all spice
1 tbsp chili flakes

*if you have none of these spices just get yourself some curry powder .*
Peel and cube potatoes. Rinse and chop cilantro. On medium heat, pour two drizzles of oil into pot. Add all spices. Stir when you start to smell the spices and grate the garlic in. Garlic burns quickly so make sure it doesn't stick. Add 1 cup of water. Add cilantro, potatoes, and chickpeas. Cover and let simmer on medium heat for 12 minutes. When you notice the water is low, stir in coconut milk. Add salt to your liking. Serve with roti as a snack or rice as a meal.