Aloo Chole Recipe (Punjabi Potato & Chickpea Curry)
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Aloo chole (Aloo Chana) is a North Indian curry that simmers boiled chickpeas (kabuli chana) and cubed potatoes in a spiced onion-tomato masala. Serve it with Indian breads like Butter Naan, Tawa Paratha, Tandoori Roti, or rice dishes like Jeera Rice for a hearty meal. Make it using my easy recipe.
Here are some more chole recipes that you can try: Achari Chole.
Table of Contents
My son is a very picky eater and eats very few Indian dishes. Chole is his favorite, so I try to make it fairly regularly whenever he is home from college. While it’s mostly my Punjabi Chole Masala, I thought I would try something new and tried this aloo chole recipe this time. Guess what? He loved this version, too.
Don’t get discouraged by the long ingredient list for this recipe. All the ingredients are always available in any Indian kitchen. If not, you can easily buy them from any Indian grocery store.
It can be made in many ways, and each home has its own style.
In this post, I am sharing the one-pot aloo chana recipe I have made for years.
What Is Aloo Chole?
Aloo chole (also spelled aloo chana or alu chole) is a Punjabi-style curry that combines two pantry staples, chickpeas (chole/chana) and potatoes (aloo), in a thick, deeply spiced onion-tomato gravy.
You’ll find it served at dhabas across Punjab, Delhi, and Haryana, usually scooped up with hot bhature, kulcha, or puri. At home, it doubles as a weekday lunch with simple roti or steamed rice.
The chickpeas bring that signature nutty bite. The potatoes carry the masala. The garam masala, kasuri methi, and amchur (dried mango powder) at the end pull it all together with warmth, a green herbal note, and a tangy finish.
Why You’ll Love This Family Favorite Recipe!
- Easy one-pot meal: Chickpeas, potatoes, and spices cook together, keeping cleanup minimal.
- Two classics in one dish: Hearty potatoes and chickpeas make it filling and satisfying.
- Bold North Indian flavors: Slow-cooked chole masala delivers deep, robust taste.
- Perfect for meal prep: The flavors deepen beautifully as it rests.
- Pairs with everything: Enjoy it with bhature, rice, paratha, or plain roti.
Ingredients
You can find all the ingredients for aloo chole ki sabzi at Indian grocery stores.
For The Curry
- Chole (Chickpeas, Garbanzo Beans) – I make this chana aloo curry with dried chole. I soak them in water for 8-10 hours and then cook them in the masala. You can also use canned chickpeas. I have mentioned how to use them in the post below.
- Potatoes – Yukon Gold or any waxy variety hold shape best, so I prefer them, but you can use any variety you have.
- Spice Powders – You will need coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, black pepper powder, chole masala powder, salt, and garam masala powder.
- Whole Spices – You will need cumin seeds, cinnamon sticks, bay leaves, green cardamom, cloves, and black cardamom.
- Other – You will also need oil, onions, ginger-garlic paste, tomatoes, kasuri methi (dried fenugreek leaves), lime juice (or lemon juice), and cilantro.
For Tempering
- Ghee – Use oil instead of ghee if you want a vegan curry.
- Green chilies – Adjust to taste.
- Asafetida (Hing) – Skip for a gluten-free curry.
- Ginger julienne
If you like a tangier curry, add a teaspoon of pomegranate seed powder or amchur powder along with the other spice powders.
How To Make Chole Aloo
Make The Curry
Step 1: Wash 1 cup dried chickpeas and soak in water for 8-10 hours.
Step 2: Heat 4 tablespoon oil in a stovetop pressure cooker over medium-high heat. Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds. Don’t walk away, they burn fast.
- 1 teaspoon cumin seeds
- 1-inch cinnamon
- 2 bay leaves
- 2 green cardamoms
- 3-4 cloves
- 2 black cardamoms
Step 3: Add 1 cup chopped onions and cook until light brown, stirring frequently.
Step 4: Now, add 2 teaspoon of ginger-garlic paste and cook for 2 minutes, or until the onions turn golden brown. This is the most important step. Rushing it gives you a pale, flat curry. Take your time.
If the pot starts sticking, splash in a tablespoon of hot water and scrape the bottom.
Step 5: Add the following ingredients and cook for just 2-3 seconds. Cook no more; otherwise, the spices will burn, and the curry will taste bitter.
- 2 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon black pepper powder
- 1 tablespoon chole masala powder
- 1 teaspoon salt
Step 6: Add 1 cup of finely chopped tomatoes and ½ cup of hot water, then cook for 2-3 minutes until the tomatoes are mushy and the oil begins to separate along the sides of the pan.
This bhuna step is what gives Punjabi chole its restaurant-style depth; don’t shortcut it.
Step 7: Rinse the soaked chickpeas again with water and add them to the cooker. Add 250 g peeled and cut potatoes (1-inch pieces) and 2 ½ cups of water. Stir well.
Step 8: Close the cooker lid. Pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 20 minutes. Remove the cooker from the heat and let the pressure release naturally. Open the lid. Add ½ teaspoon garam masala powder, 1 tablespoon kasuri methi, and 1 tablespoon lime juice.
Step 9: Mash about 8-10 chickpeas against the side of the pot with the back of your spoon. This thickens the gravy naturally without flour or cream. Taste and adjust salt.
Temper The Aloo Chole Curry
Step 10: Heat 2 tablespoon ghee in a small pan over medium-high heat. Once the ghee is hot, add 2-3 green chilies (slit in half), ¼ teaspoon asafetida, and 2 tablespoon julienned ginger and cook for 30-40 seconds.
Step 11: Pour the tempering over the chole. Garnish with 2 tablespoon chopped cilantro (coriander leaves) and serve hot.
Aloo Chole FAQs
Yes, you can. Just follow the recipe until potatoes are added to the cooker. Close the lid of the cooker and pressure cook for 1 whistle over high heat. Then, remove the cooker and let the pressure release naturally. Open the lid and add 2 cans (15 oz each) of chickpeas (drained and rinsed). Close the lid of the cooker and pressure cook for another whistle over high heat. Remove the cooker from the heat and let the pressure release naturally. Add ½ teaspoon garam masala powder, 1 tablespoon kauri methi, and 1 tablespoon lime juice. Mix well. Now, temper the chickpea potato curry as mentioned in the recipe card.
Yes, you can. Press the SAUTE button on the Instant Pot and follow the recipe until potatoes are added. Now add 1 and ½ cups of water and close the lid. Press the pressure cooker button and set the timer to 20 minutes. Once the timer goes off, let the pressure release naturally. Open the lid and follow the rest of the recipe as mentioned in the recipe card.
Aloo Chole can be stored in the refrigerator in an airtight container for 3-4 days. In fact, they tastes 30% better on day two. The potatoes finish absorbing the masala overnight in the fridge. Reheat in a pan or in the microwave until hot, then serve.
You can also freeze this curry for up to a month. Thaw, reheat, and serve.
Serving Suggestions
The classic pairings for aloo chole are Indian flatbreads such as fluffy bhature, soft kulcha, or hot puri. You can also serve it with Indian breads like Butter Naan, Tawa Paratha, or Tandoori Roti.
For a lighter meal, serve it with jeera rice or plain basmati.
A side of boondi raita cools things down. Laccha Pyaaz or Sirke Wali Pyaaz are non-negotiable in any Punjabi household. Green chili pickle on the side completes the plate.
Other North Indian Curry Recipes We Recommend
Veg Curries
Aloo Bhujia Sabji Recipe (UP & Bihari Style Potato Stir Fry)
Veg Curries
Kashmiri Rajma Curry Recipe
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Aloo Chole Recipe (Punjabi Potato & Chickpea Curry)
Ingredients
- 1 cup dried chickpeas (chole)
- 4 tablespoons oil
- 1 teaspoon cumin seeds
- 1 inch piece of cinnamon stick
- 2 bay leaves (tejpatta)
- 2 green cardamoms (hari elaichi)
- 3-4 cloves (laung)
- 2 black cardamoms (badi elaichi)
- 1 cup chopped onions
- 2 teaspoons ginger-garlic paste
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon roasted cumin powder
- ½ teaspoon black pepper powder
- 1 teaspoon chole masala powder
- 1 teaspoon salt (or to taste)
- 1 cup finely chopped tomatoes
- 250 grams potatoes (peeled and cut into 1-inch pieces)
- ½ teaspoon garam masala powder
- 1 tablespoon Kasuri methi
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
For Tempering
- 2 tablespoons ghee
- 2-3 green chilies (slit into half)
- ¼ teaspoon asafetida (hing)
- 2 tablespoons ginger juliennes
Instructions
Make The Curry
- Wash chole and soak in water for 8-10 hours.
- Heat oil in a pressure cooker over medium-high heat.
- Once the oil is hot, add cumin seeds, cinnamon, bay leaves, green cardamoms, cloves, and black cardamoms, and let them crackle for 4-5 seconds. Don’t walk away, they burn fast.
- Add onions and cook until light brown, stirring frequently.
- Add ginger-garlic paste and cook for 2 minutes or until the onions turn golden brown. This is the most important step. Rushing it gives you a pale, flat curry. Take your time.
- Now, add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, black pepper powder, chole masala powder, and salt. Cook for just 2-3 seconds. Cook no more; otherwise, the spices will burn, and the curry will taste bitter.
- Add tomatoes and ½ cup hot water and cook for 2-3 minutes until the tomatoes are mushy and the oil begins to separate along the sides of the pan. This bhuna step is what gives Punjabi chole its restaurant-style depth; don’t shortcut it.
- Rinse the chole again with water and add them to the cooker.
- Add potatoes and 2 and ½ cups of water. Stir well.
- Close the lid of the cooker.
- Pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 20 minutes.
- Remove the cooker from heat and let the pressure release naturally. Open the lid.
- Add garam masala powder, kauri methi, and lime juice.
- Mash about 8-10 chickpeas against the side of the pot with the back of your spoon. This thickens the gravy naturally without flour or cream. Taste and adjust salt.
Temper The Curry
- Heat ghee in a small pan over medium-high heat.
- Once the ghee is hot, add the green chilies, asafetida, and julienned ginger and cook for 30-40 seconds.
- Pour the tempering over the aloo chole. Garnish with chopped cilantro and serve hot.
