Dum Chatpata Aloo Chole Curry

Ingredients

• 250 g dried chickpeas, soaked overnight and pressure-cooked until tender
• 1 medium potato (about 180 g), peeled and cut into 2 cm cubes
• 3 tbsp mustard oil or neutral cooking oil
• 2 medium red onions (about 250 g), finely chopped
• 3 medium tomatoes (about 300 g), pureed
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit
• 2 dried red chillies
• 1¼ tsp salt, or to taste
• 450–500 ml hot water or reserved chickpea cooking liquid
• 2 tbsp fresh coriander leaves, chopped
• 18–20 g Dum Chatpata Meat Masala
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Lal Mirch
• 1 tsp Whole Cumin Seeds

Instructions

1. 1Pressure-cook the soaked chickpeas until tender but intact. Reserve some cooking liquid.
2. 1Heat the oil. Add Ember Crest Whole Cumin Seeds and dried red chillies.
3. 2Add the onions and cook until golden. Add the ginger-garlic paste and green chillies and cook for 1 minute.
4. 3Add the tomato puree, Ember Crest Turmeric Powder, Ember Crest Kashmiri Lal Mirch and half the salt. Bhuno until glossy.
5. 4Mix Ember Crest Dum Chatpata Meat Masala with 4 tbsp water. Add and cook on low heat for 1–2 minutes.
6. 5Add the potato cubes and 150 ml hot water. Cover and cook for 7–8 minutes.
7. 6Add the cooked chickpeas, remaining salt and enough cooking liquid to make a generous gravy.
8. 7Cover and simmer for 15–18 minutes, lightly pressing a few chickpeas against the pan to give the gravy body.
9. 8Rest for 5 minutes, finish with coriander and serve with rice, roti or poori.