Aloo Choliya | Fresh Green Chickpeas Gravy | Sides for Roti
Aloo Choliya or Potatoes with Fresh Garbanzo is a quick and delish Gluten Free and Vegan curry made with the seasonal fresh chickpeas or Choliya. Served with Rice or any flatbread.
Equipment
- Pressure Cooker
- Spice Grinder
- Pots and Pans
Ingredients
- 1 Cup Fresh Garbanzo / Hara Choliye /Fresh Green Chickpeas
- 1 Potato large or 2 medium
- 1/2 tsp Cumin seeds Jeera
- 1.5 TBSP Oil any neutral oil will work
- 1 tsp Salt or to taste
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- 1 TBSP Coriander powder
- 1/2 TBSP Garam Masala
- 1/2 tsp Cumin powder Bhuna Jeera powder
- 1 tsp coriander leaves
- 1 tsp Kasuri Methi for garnish
- 1 tsp Lemon Juice
To Grind:
- 1 large Onion
- 2 medium Tomatoes ripe and blanched
- 1/2 tsp Poppy seeds skip if not available
- 6 cashews both poppy seeds and cashews soaked in warm water for 5-10 mins
- 2 Green Chillies adjust spice
- 1/2 inch Ginger cleaned and peeled
- 3 garlic
- 2 cloves
- 1 Green Cardamom
Instructions
- Peel potato, cube and reserve in a bowl of water.
- Blanch the tomato, peel and keep aside.
- Grind all ingredients under "To grind" to a smooth paste.
- In a pressure cooker, add oil, splutter jeera, add this paste and saute well till it leaves oil, about 4-5 mins.
- Add the potatoes, shelled fresh Choliye, 1 cup of water, salt and pressure cook for 2 whistles.
- Let the pressure release slowly on its own. Open lid and lightly mash 1 or 2 pieces of the potato.
- Now add the rest of the spices - turmeric, coriander powder, Garam Masala, red chilli, jeera powder & Crushed Kasuri Methi . Add 1-2 tsp of water if its too dry. Let it simmer for 5-6 mins till the masala coats all the veggies and the legumes.
- Transfer to a serving dish, add the coriander and lemon juice and serve hot with rotis /Phulkas (puffed indian wholewheat bread)
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