Lahori Nashta – Aloo Cholay

Ingredients

• Desi ghee 2 tbsp
• Mustard seeds (rai) 1/2 tsp
• Cumin seeds 1/2 tsp
• Bay leaves 3
• Tomato 1 chopped
• Ginger paste 1/2 tsp
• Garlic paste 1/2 tsp
• Salt to taste
• Red chili powder 1/2 tsp
• Turmeric powder 1/2 tsp
• Cumin powder 1/2 tsp
• Boiled potatoes 2, cut into chunks
• Boiled chickpeas 1 cup
• Water/ chicken stock (yakhni) 1 cup

Preparation

1. Heat desi ghee on low flame and add mustard seeds, cumin seeds and bay leaves. Allow to splutter.
2. Add chopped tomato, ginger paste and garlic paste. Cover and cook on low till the tomatoes are soft and mushy.
3. Add salt, red chili powder, turmeric powder and cumin powder. Stir a few times and add boiled potatoes and boiled chickpeas.
4. Stir fry for 4-5 minutes and then add chicken stock.
5. Cover and cook on low for 5 minutes and then mash some of the potatoes and chickpeas to thicken up the gravy.
6. Lastly add freshly chopped coriander.
7. Serve with halwa and poori or paratha.
8. Enjoy!