Vegetable Curry (Alu Chole Mater) - cooking recipe

Ingredients

5 tablespoons vegetable oil
2 cups frozen hash brown potatoes
2 teaspoons cumin seeds
2 cups onions, chopped
4 ounces green chilies, drained
1 teaspoon salt
2 tablespoons ground coriander
1 teaspoon turmeric
4 bay leaves
20 ounces chickpeas, undrained
2 cups frozen green peas

Preparation

In a large skillet heat 3 tablespoons vegetable oil over medium heat.
Add frozen potatoes and cook until heat through.
Remove from pan and set aside.
In the same skillet heat the other 2 tablespoons oil, cook cumin seeds until brown (about 45 seconds).
Turn heat down to medium low and add onions, chiles, salt, coriander, turmeric and bay leaves.
Cook for 5 minutes, stirring occasionally.
Add chick peas and cooked potatoes.
Stir to combine.
Cover.
Cook over medium heat for 8-10 minutes stirring occasionally.