Arun's Aloo Chole:

Ingredients:

serves 10

64 oz of garbanzo beans (precooked canned & drained)
2 lb red potatoes, diced
2 large onions, diced
2 tsp equal parts by volume garlic & ginger, minced
3 oz grated coconut (buy it frozen at most Indian grocery stores)
2 cups crushed tomatoes (add a diced fresh one too)

1 tsp red chili powder
2 tsp coriander powder
1 tsp cumin
1/4 tsp turmeric
~2 tsp salt (to taste)

4 cloves
4 cardamom pods
1 inch stick cinnamon
handful of chopped fresh cilantro

Procedure:

-heat 2 tsp vegetable oil in a large pot, medium heat.
-add cinnamon stick, cloves, and cardamom pods.
-fry for a few minutes to release aroma, don't let them burn!
-add onion, garlic, and ginger.
-fry for a few minutes.
-add coconut.
-fry for a few minutes.
-add red chili, coriander, cumin, and turmeric powders.
-Next is the critical step in order to get the best flavor from the dish. You have to caramelize the mixture. Adjust heat and keep scraping the bottom of the pot so it does not burn. Keep frying until the mixture almost burns.
-Deglaze the pot by adding the tomatoes, medium high heat.
-Stir and scrape the bottom of the pot.
-simmer until the mixture thickens and the raw tomato scent is gone.
-add salt.
-add garbanzo beans and potatoes.
-cover and simmer on med-low until potatoes are cooked.
-stir occasionally and add water if needed
-add fresh chopped cilantro
-taste and adjust salt level

It is best to make this dish at least 6 hours ahead of when you plan to eat it. This allows time for the spices to soak into the beans and potatoes. If you eat it too soon after cooking it may have a raw taste.

Everything served at ONCE was organic except for the crushed tomatoes (they were from Italy), and maybe the powdered spices from India.

enjoy
arun