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Punjabi Chole with Potatoes

500 g or so, tinned chickpeas
1 large potato, cubed into small dice, and boiled till just tender.

1 large onion, diced fine
1 250g tin, chopped tomatoes
1 garlic clove, grated
1 inch piece of ginger, grated
2 tbsp oil
Salt to taste

For the spice mix:

2 tsp coriander seeds
1 tsp cumin seeds
1 inch piece of cassia bark (or cinnamon)
3 whole cloves
3 black cardamoms (opened and use the seeds only) or substitute 4 green whole cardamom pods, like I did
1 pod marata moggu (optional, but adds a really smoky taste to the dish)
1 tsp whole black pepper
2 dried long mild red chillies
1 big dried bay leaf

To garnish:
1 spring onion, sliced or handful of fresh coriander, chopped.
Method:

Put all the spices into a heavy pan, and roast, stirring constantly, until they are almost black in colour. They don't have to be jet black, I roasted mine to a dark brown colour. Transfer to a powerful blender or spice grinder and grind to a fine powder.
Note: You can double or triple the spice recipe, and store the ground spice in an airtight tin for use later as well. Of course, fresh ground spice does taste a lot better.

In a pan, heat the oil, and cook the onion on a medium heat till soft and starting to brown round the edges. Add the ginger/ garlic and stir for an additional minute.

Add the tomatoes to the mixture, and cook, stirring until the tomatoes are very squishy. Add the ground spice mix and salt to taste. Cook down, stirring for about 10 - 15 minutes, until the masala is fairly dry.

Add the chickpeas, along with any water in the tin, and the potatoes, and stir together gently. Simmer for an additional 5 minutes. Garnish with spring onions or fresh coriander and serve with rice, roti or naan.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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