Vegetable Curry Alu Chole Mater Recipes

Steps:

• In a large skillet heat 3 tablespoons vegetable oil over medium heat.
• Add frozen potatoes and cook until heat through.
• Remove from pan and set aside.
• In the same skillet heat the other 2 tablespoons oil, cook cumin seeds until brown (about 45 seconds).
• Turn heat down to medium low and add onions, chiles, salt, coriander, turmeric and bay leaves.
• Cook for 5 minutes, stirring occasionally.
• Add chick peas and cooked potatoes.
• Stir to combine.
• Cover.
• Cook over medium heat for 8-10 minutes stirring occasionally.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
• Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
• Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
• Grind peppercorns and cloves with a mortar and pestle.
• Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
• Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
• Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.