Monday, October 7, 2013

Quick Indian Feast

So my favorite meal from an Indian restaurant is Aloo Chole.  It is a basic curry with potatoes and chickpeas.  I have come up with a way to make it completely from scratch that takes hours, but that is not what I am sharing with you today.  I needed a quick meal one day last week and had all the elements to make this meal the quick way. It turned out as well if not better than my hours long technique, so it's a winner.  I don't claim this is authentic, but it is delicious.

Quick Aloo Chole

1/2 spanish onion, chopped
3 cloves garlic, minced
1 inch ginger, minced
1 baking potato
1 can drained and rinsed chickpeas
1 can diced tomatoes in liquid
1/2 vegetable bouillon cube, dissolved in 1/2 cup boiling water
2 tsp garam masala
2 tsp curry powder
1 pinch cayenne
1 tsp salt
3 handfuls fresh spinach

Peel your potato and cut it into bite size cubes.  Put it in boiling water while preparing the other ingredients, about 10 minutes.  In a heavy bottomed pot, saute the garlic, onion, and ginger until the onions are soft and the combination is fragrant.  Add the curry powder, cayenne, salt, and garam masala.  Give it a stir.  Before the spices burn, dump in your can of tomatoes, bouillon water and drained chickpeas.  Stir and bring to a boil.  Turn down to a simmer and uncover.  Let cook about 10 minutes, stirring regularly.  Add the spinach in and cover about 3 minutes until the spinach is wilted but retains its bright green color.  Stir to incorporate.  You can serve this up on its own or with rice.  It tastes great the next day as leftovers.

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