Here's a delicious recipe for a vegetarian Indian meal using hickpeas and potatoes. The recipe is drawn from Dishoom, considered by many to be London's best Indian restaurant.
This meal was really nice. What I have come to love about Indian cooking is the recipes call for numerous, different spices and items, and they are assembled in a process. It’s not uncommon, for example, to heat oil and toast seeds or brown garlic and fresh ginger for 30 sec - 1 min, then remove it all from heat, and to add it back later in the process. And this recipe asked for like 1tsp Amchur, 1/2 tsp Deggi Mirch (Kashmir Chili), a squeeze of lime, some cilantro stems, etc etc. We have all of the items. It's fun to cook! Delicious to eat.
Here a link to the online recipe and here are the basics:
- 4-5 medium size potatoes diced
- 1 tablespoon oil
- 3 medium size onions finely sliced
- 3-4 slit green chillies
- salt - to taste
- 1 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 teaspoon ginger garlic paste
- 1 tablespoon freshly chopped coriander leaves
- 1 tablespoon fresh fenugreek leaves methi leaves
Firstly, in a pressure cooker or cooking vessel, add oil and heat it.
Add sliced onions and slit green chillies into it and saute for few minutes, cook until onions get soft(not brown).
Add salt, red chilli powder, turmeric powder, ginger garlic paste, mix and saute for few seconds.
Add diced potatoes, mix and cook for about two minutes.
Add about a cup of water, add chopped coriander leaves and methi leaves into it and mix well.
Cook until aloo is cooked well or pressure cook for about 3 whistles.
Reduce the steam and check if aloo is done.
If there is any water content remaining, cook for about a minute by keeping the lid uncovered.
Serve aloo sabzi with chapati!!!