Aloo Chole

Recipe adapted from: http://www.nandyala.org/mahanandi/archives/2005/11/22/chole-with-potatoesaloo-chole/

Ingredients:

1 1-lb bag of dried chickpeas
(cooked according to package directions - this usually involves soaking in water overnight and then boiling)
2 potatoes, peeled and cut into cubes
1 large onion, finely chopped
4 ripe tomatoes, finely chopped
2 Tbsp ready-made chana masala powder (any brand)
3 tsp - garlic-ginger-cilantro paste
1 tsp each - red chilli powder, salt and turmeric
1/4 tsp each - mustard seeds and cumin seeds
cayenne pepper, to taste

Directions:

Heat one teaspoon of peanut oil in a saucepan over medium heat. Add and toast mustard seeds and cumin, wait till they start to dance; then add ginger-garlic-cilantro paste and onions, saute for few minutes until onions soften.

Grab a few handfuls of cooked chickpeas and mash them until they are a smooth paste.
Add the ingredients - potatoes, tomatoes, chickpea paste, chana masala powder, red chilli powder, salt and turmeric, along with 2 cups of water (you can add up to 1 cup more if needed). Cook them covered for about 15 minutes, until potatoes are slightly tender.

At this stage, stir in chickpeas. Turn the heat to medium-low, and simmer for about 10-15 minutes or until the curry thickens.

I served this with rice and naan.