Aloo Chole (Potato Garbanzo Bean Curry)

I made this for soupgroup. I wanted to make the potato dish often served at indian restaurants. I was not sure what the dish was called. Instead of potatoes and peas or potatoes and cauliflower, I decided to make a potato and garbanzo bean combination.

1 lb. garbanzo beans, rinsed
4 tablespoons ghee (clarified butter)
1 large onion, finely diced
3 cloves garlic, minced
5 lbs Yukon gold potatoes, peeled and cubed
2 teaspoons tumeric
1 to 2 teaspoon cayenne pepper
1 tablespoon garam masala
2 teaspoons madras curry powder
2 pinches asafetida
4 green cardamon pods
1 teaspoon minced fresh ginger
1 tomato, diced
2 teaspoons tomato powder
2 tablespoons honey
8 cups vegetable or chicken stock
sea salt, to taste
½ cup fresh cilantro leaves, chopped

1. Bring garbanzo beans to a boil. Cover and let sit overnight.
2. Boil garbanzo beans until almost tender.
3. In a large pot, heat ghee. Add onions and garlic and sauté until translucent. Do not burn the garlic.
4. Add potatoes and sauté a few minutes. Add tumeric, cayenne, garam masala, curry powder, asafetida, and cardamon pods. Saute a few minutes until fragrant.
5. Add ginger, tomato powder, and stock. Bring to a boil. Add garbanzo beans and simmer until potatoes and garbanzos are tender. Add salt. Garnish with cilantro.

It tastes better if you let it sit for a few hours. The potatoes and garbanzo beans will absorb all the yummy spices. The spices (including the asafetida, tomato powder, garam massala, madras curry, and cardamon pods) are from Savory Spice Shop.

All packed in official soupgroup containers.