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Ingredients
| vegetable oil: 5 Tbl |
| frozen hash browns: 2 cups |
| cumin seed (whole): 2 tsp |
| onions (chopped): 2 cups (chopped) |
| green hot chili peppers: 4 oz (drained) |
| salt: 1 tsp |
| ground coriander: 2 Tbl |
| ground turmeric: 1 tsp |
| bay leaf: 4 |
| canned chickpeas - garbanzo beans: 20 oz (undrained) |
| frozen green peas: 2 cups |
Vegetable Curry (Alu Chole Mater)
Credit: Food.com
User rating:
-
Prep Time
1 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
- 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.