Chick Peas and Potatoes (Chenna aloo)

  • 4-Potatoes, Chilli .peeled.
  • Salt
  • 4-teaspoons Vegetable oil.
  • 1-teaspoon Black Mustard Seeds.
  • 15oz Can Chick Peas (drained)
  • 1-tablespoon Ground Coriander.
  • 1- teaspoonChilli.
  • 8oz Can Chopped Tomatoes.
  • 1-tablespoon Tomato Puree.
  • 1-tablespoon Brown sugar.
  • 1-Sprig Coriander to garnish.


Cook the potatoes in boiling salted water for 10-15 minutes until tender.Drain and allow to cool, then cut into cubes.

Heat the oil in a pan until very hot and add the mustard seeds.As soon as they pop, add the potatoes and chickpeas and stir to coat.

Stir in the ground Coriander, Chilli, Tomato pureeĀ and sugar and cover pan.

Cook gently for 5 minutes.

Serve Garnished with Coriander, accompanied with Boiled Rice.