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They are half the diameter of typical chickpeas with a stronger flavour and firmer texture even after being cooked. Chole is the name for the larger and lighter coloured chickpea commonly found in the West. In India, it is sold by street vendors and restaurants, and may be eaten with puri. Aloo chole is a Pakistani variation of chana masala made with potatoes or chickpeas.
In Lahore, a variation of the dish called murgh cholay is used. Chickpea butternut tagine is a variation from Moroccan cuisine made with spices and roasted squash. The dish is served over hot steamed or flavoured couscous. Cookbook: Traditional Indian Dishes Made Easy and Fast. This extra special vegan curry uses roasted cauliflower and potatoes to bring out their flavour. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape.
On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown. Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning.