Step-by-Step Instructions

1. 1.Prepare the Tomato-Ginger-Chilli Paste

   Add chopped tomatoes, ginger, and green chillies into a blender. Blend until you get a smooth paste. Set aside.

2. 2.Temper the Spices

   Heat 2 tablespoons of cooking oil in a pan or kadai over medium heat. Once hot, add 2 small bay leaves, 1 teaspoon of cumin seeds, and 1/4 teaspoon of asafoetida. Sauté for about 30 seconds until the cumin seeds splutter and become fragrant.

3. 3.Cook the Tomato Paste

   Carefully pour the prepared tomato-ginger-chilli paste into the pan. Stir well and cook the paste for 3-4 minutes, stirring occasionally, until it thickens slightly and the raw smell of tomatoes diminishes.

4. 4.Add Dry Spices

   To the cooking tomato paste, add 1 teaspoon of red chilli powder, 1.5 teaspoons of coriander powder, and 0.5 teaspoon of turmeric powder. Mix all the spices thoroughly with the tomato paste. Continue to cook for another 2-3 minutes, stirring, until the oil starts to separate from the masala, indicating it's well cooked.

5. 5.Incorporate Potatoes and Chickpeas

   Add the cubed boiled potatoes to the cooked masala and mix gently to coat them. Then, add the boiled chickpeas (along with any water they were boiled in, or add fresh water to achieve desired gravy consistency). Mix everything well.

6. 6.Simmer the Curry

   Cover the pan with a lid and let the curry simmer on medium-low heat for 5-7 minutes. This allows all the flavors to meld together and the potatoes and chickpeas to absorb the spices.

7. 7.Finish and Garnish

   Remove the lid. Add 0.5 teaspoon of garam masala and sprinkle with 2 tablespoons of fresh chopped coriander leaves. Stir gently to combine. Cook for another minute.

8. 8.Serve Hot

   Your delicious Aloo Chole Curry is ready to be served hot with bhature, puri, rice, or roti.