Vegetable Curry (Alu Chole Mater)

• 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

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

vegetable oil, frozen hash brown potatoes, cumin seeds, onions, green chilies, salt, ground coriander, turmeric, bay leaves, chickpeas, frozen green peas

Taken from www.food.com/recipe/vegetable-curry-alu-chole-mater-116670 (may not work)