Heat some oil in a pressure cooker and add rai (black mustard seeds) to it. When the rai starts to sputter, add cumin seeds and fry them for a few seconds. Also add a pinch of asafoetida (heeng).
1 Teaspoon Rai (Black Mustard Seeds), 1 Teaspoon Cumin Seeds (Jeera), 1/8 Teaspoon Asafoetida (Heeng)
Add finely chopped onions along with ginger, garlic and green chilli paste to the cooker. Fry till the onions become soft and light brown in color.
1 Onion, 3-4 Cloves of Garlic, 1 Inch Piece of Ginger, 2 Green Chillies
Now add pureed or finely chopped tomatoes. Fry the gravy till the tomatoes are cooked and start leaving oil on the sides.
1 Large Tomato
Add turmeric powder, red chilli powder, garam masala and salt to the gravy.
1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1 Teaspoon Salt, or to taste
Add diced potatoes to the gravy.
1 Large Potato
Also add fresh green chickpeas to the cooker.
1 Cup Green Chickpeas (Hara Chana or Choliya)
Add 2 cups water to the cooker. Close the lid and cook the potatoes and chickpeas till you get 1 whistle then cook for 2-3 more minutes. Open the pressure cooker cooker when all the steam has released.
Aloo Choliya is ready. Garnish with chopped coriander leaves and serve it hot along with any Indian Bread or Rice.
1/2 Cup Chopped Coriander Leaves (Dhania)