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Category: Mains
Serving: 5-6 hearty plates
Preparation: overnight

In life there are few things as comforting as beans and rice. The soft touch of perfectly cooked rice and fragrant dal is an infant memory. Fall/ Winter is the perfect time to have jeera (cumin) flavored pulav and a hearty aloo chole pressure cooked in a tomato and cashew nut gravy. You could also have these with pooris and kulchas. It's that time of the year to add some fat in your food to warm the soul...Enjoy!


chick pea (garbanzo)- 300g
potatoes - 200g

tomato cashew gravy

tomato puree- 250g
cashew nuts- 50 g
ghee- 2 tbsp
garlic chopped- 30g
ginger chopped- 20g
green chili chopped- 10g
yoghurt- 80g
kashmiri chili powder- 2 tsp
turmeric powder- 1 tsp
fennel powder- 1 tsp
aamchur (dry mango) powder- 1 tsp
coriander powder- 1tbsp
salt to taste
coriander leaves chopped- 2 tbsp
water- 400-600ml


1. Soak dry chick pea (garbanzo) in water overnight.
2. Wash, peel and cut potatoes into large chunks.

tomato cashew gravy
3. Boil cahew nuts in water and change the water once and boil again. Cool and make a fine paste adding adequate amount of water.
4. In a bowl whisk the yoghurt and the spice powders (kashmiri chili, turmeric, fennel. coriander, aamchur)
5. In a five liter pressure cooker heat ghee and saute the chopped garlic and ginger till golden and add the chopped green chili.
6. Add the drained chick pea (garbanzo), tomato puree,yoghurt with spice powders, cashew paste and salt.
7. Pour enough water mix well and pressure cook on slow heat for 5-7 whistles.
8. Wait for the pressure to come down open the lid stir enjoy the fragrance add freshly chopped coriander leaves and enjoy...

Serving Ideas

along with pulav, steam rice, naan, kulcha or poori
a hearty mug of IPA
and don't forget the roundels of onions, cucumber, lemon or lime on the side.

All the ingredients will be available in Indian grocery and some in Mexican or Latin american groceries too...

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