Ingredients:
- 1 cup chickpeas (kabuli chana), soaked overnight
- 2 medium-sized potatoes, peeled and chopped
- 1 cup green peas (fresh or frozen)
- 2 large onions, finely chopped
- 2 tomatoes, finely chopped
- 1 green chili, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- Salt to taste
- Fresh coriander leaves, for garnish
Method:
- Cooking the Chickpeas:
- Soak the chickpeas in water overnight.
- The next day, wash them with fresh water and put them in a pressure cooker.
- Add 2 cups of water, 1/2 teaspoon salt, and 1/2 teaspoon turmeric to the chickpeas.
- Close the lid of the cooker and cook for 3-4 whistles.
- Once the chickpeas are soft, turn off the heat and drain them, keeping the water aside.
- Cooking the Potatoes:
- Cook the potatoes in a pressure cooker with a little salt for 1-2 whistles.
- After cooking, drain and keep the potatoes aside.
- Cooking the Peas:
- If using frozen peas, soak them in hot water for 5 minutes and then drain.
- If using fresh peas, boil them slightly.
- Preparing the Tempering:
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds.
- When the cumin seeds start to crackle, add ginger-garlic paste and sauté for 1-2 minutes.
- Add chopped onions and sauté until golden brown.
- Adding Spices:
- Add chopped tomatoes to the browned onions and cook until soft.
- Add turmeric, coriander powder, red chili powder, and salt.
- Mix the spices well and cook for 2-3 minutes.
- Combining Chickpeas, Potatoes, and Peas:
- Add the cooked chickpeas, potatoes, and peas to the pan.
- Mix all the ingredients well.
- If the mixture is thick, add the reserved chickpea water.
- Final Spices and Cooking:
- Add garam masala and chaat masala, and mix well.
- Cover the pan and cook on low heat for 10-15 minutes, allowing all the spices to blend.
- Garnishing:
- Garnish the cooked chole with fresh coriander leaves.
Serving:
- Serve hot Aloo Matar Chole with roti, paratha, naan, or rice.
- You can also serve it with papad, pickle, and sliced onions.
Enjoy this delicious Aloo Matar Chole!
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