ALOO CHOLE

From Good Food reader Humayun Hussain photograph TOM REGESTER

Because I have a busy life, cooking is often a balance between speed and flavour – and I’d rather not compromise on flavour. So, I take a few shortcuts and keep dishes simple, while ensuring they’re still delicious. Aloo chole certainly is, and it’s a perennial favourite – serve it with plain basmati rice, naan or chapatis.

SERVES 2 PREP 10 mins COOK 15 mins EASY V

2 tbsp vegetable oil

¼ small red onion, finely chopped 200g new potatoes, boiled, peeled

and halved

1 tsp garlic paste

1 tsp ginger paste

1 tsp ground coriander

1 tsp ground cumin

½ tsp ground turmeric

½ tsp chilli powder

400g can chickpeas, drained

and rinsed

½ tsp tomato purée

1cm piece of ginger, peeled

and finely chopped

½ small bunch of coriander, leaves

picked and roughly chopped ½ tsp garam masala

½ green chilli, thinly sliced,

to garnish basmati rice, naan or chapatis,

to serve

1 Heat the oil in a saucepan over a medium heat and cook the onion for 7 mins until beginning to soften. Turn the heat up to high, tip in the potatoes and fry for 3 mins until the potatoes are starting to colour. Add the garlic, ginger paste, ground coriander, cumin, turmeric, chilli powder and a pinch of salt. Mix well, then stir in 100ml water. 2 Gently stir in the chickpeas and tomato purée. Reduce the heat to a simmer and cook for 5 mins to reduce the liquid a little. Season, then stir in the fresh ginger and half the coriander. Taste for seasoning. 3 Sprinkle over the garam masala, chilli and remaining coriander leaves, then serve in bowls.

GOOD TO KNOW vegan • fibre •

2 of 5-a-day • gluten free

PER SERVING 355 kcals • fat 16g •

saturates 1g • carbs 37g • sugars 3g •

fibre 10g • protein 12g • salt 1.4g