Aloo Chole

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium yellow onion, small dice
• 2-4 teaspoons peeled, finely chopped fresh ginger (from a 1- to 2-inch piece)
• 4 medium garlic cloves, finely chopped
• 2 serrano chiles, stemmed and finely chopped -- OPTIONAL; MAY ALSO USE CHILI POWDER, ADDED WITH OTHER SPICES
• 1 (28-ounce) can diced tomatoes, including juice
• 2 teaspoons garam masala
• 1 teaspoon ground coriander
• 1 tsp salt or more to taste
• 1/2 teaspoon turmeric
• 3.5 cups prepared chickpeas [or two 15-ounce cans chickpeas, drained] 
• 1/2 cup water
• 2 medium potatoes, cooked (I microwave), peeled and diced into 1 square inch pieces 
• leftover tamarind sauce from takeout 
• cilantro, chopped

Procedure

Heat the oil in a large frying pan over medium heat until shimmering. Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger, garlic, and OPTIONAL chiles, season with salt. Cook, stirring occasionally, until the onions have softened, about 6 minutes.

When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 1 minute.

Add tomatoes,  chickpeas, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Add potatoes and tamarind sauce. 

Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes. Taste and adjust salt as necessary. 

Top with chopped cilantro. Serve with white rice or chapati.