Kale, potato and chickpea curry. Basically the ‘stamppot’ version of sholay saag. I guess that would make it aloo sholay saag then? :-)

I cooked the chickpeas myself in a pressure cooker (not tinned), and added quartered baby potatoes halfway. I added the potatoes together with the chickpeas.

All in the name of leisureful early new year’s days: this saves me from cooking a separate carbs dish :-)

6 comments,0 shares,4 likes
Mark Harvey
6 months

More inspired ideas @Arthur vdH I see 🌶👨‍🍳🧐

traceyross
6 months

Looks lovely with the potatoes in @Arthur vdH

Hari Ghotra
6 months

Lovely dish @Arthur vdH and thanks for sharing your cooking and beautiful dishes with us! Looks delicious and yes aloo sholay saag it is!!

Arthur vdH
6 months

They must be cooked. Dried chickpeas are always raw. You can cook them with or without soaking. Without soaking they take ~45 mins in a pressure cooker. If you put them in water the night before, then they take only 15 minutes.

hvondrus
6 months

@Arthur vdH i never cooked w chickpeas. how do u cook w them? i have some i think they r tried- how do you prep them? soak in water or cook?

hvondrus
6 months

looks so beautiful and healthy. like an edible painting.❤