Pakistani Punjabi, Sindhi & Pashtun
Vegetable Curry (Alu Chole Mater)
A Pakistani curry of chickpeas, hash brown potatoes and green chilies, seasoned with cumin and turmeric and cooked in a pan.
26 min · Serves 8 · Easy
8
Ingredients
Method
Start cooking mode- Prep 1 min · Cook 25 min · 26 min total
- easy
- 1
In a large skillet heat 3 tablespoons vegetable oil over medium heat. Add frozen potatoes and cook until heat through.
- 2
Remove from pan and set aside. In the same skillet heat the other 2 tablespoons oil, cook cumin seeds until brown (about 45 seconds).
- 3
Turn heat down to medium low and add onions, chiles, salt, coriander, turmeric and bay leaves.
- 4
Cook for 5 minutes, stirring occasionally. Add chick peas and cooked potatoes. Stir to combine.
- 5
Cover. Cook over medium heat for 8-10 minutes stirring occasionally.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
