Vegetable Curry (Alu Chole Mater) Recipe

Name: Vegetable Curry (Alu Chole Mater)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons vegetable oil; 2 cups frozen hash brown potatoes; 2 teaspoons cumin seeds; 2 cups onions, chopped; 4 ounces green chilies, drained; 1 teaspoon salt; 2 tablespoons ground coriander; 1 teaspoon turmeric; 4 bay leaves; 20 ounces chickpeas, undrained; 2 cups frozen green peas

Servings: persons

5 tablespoons vegetable oil
2 cups frozen hash brown potatoes
2 teaspoons cumin seeds
2 cups onions, chopped
4 ounces green chilies, drained
1 teaspoon salt
2 tablespoons ground coriander
1 teaspoon turmeric
4 bay leaves
20 ounces chickpeas, undrained
2 cups frozen green peas

1
In a large skillet heat 3 tablespoons vegetable oil over medium heat.
2
Add frozen potatoes and cook until heat through.
3
Remove from pan and set aside.
4
In the same skillet heat the other 2 tablespoons oil, cook cumin seeds until brown (about 45 seconds).
5
Turn heat down to medium low and add onions, chiles, salt, coriander, turmeric and bay leaves.
6
Cook for 5 minutes, stirring occasionally.
7
Add chick peas and cooked potatoes.
8
Stir to combine.
9
Cover.
10
Cook over medium heat for 8-10 minutes stirring occasionally.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons vegetable oil, 2 cups frozen hash brown potatoes, 2 teaspoons cumin seeds, 2 cups onions, chopped, and more.

Yes, Vegetable Curry (Alu Chole Mater) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Curry (Alu Chole Mater)

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