Aloo Chole Recipe
Aloo Chole (Aloo Chana) is a North Indian-style curry made using chickpeas, potatoes, onions, tomatoes, and spices. 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.
A Quick Look At This Aloo Chole Recipe
- Soaking Time: 8–10 hours
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes (excluding soaking)
- Serves: 4
- Cuisine: North Indian
- Course: Main Course
- Diet: Vegetarian, Gluten-Free
- Skill Level: Beginner–Intermediate
- Equipment: Pressure Cooker or Instant Pot, Ladle, Cutting Board
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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 protein-rich 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.
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 list of ingredients 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.
About Aloo Chole
Aloo Chole is a North Indian-style curry made with chickpeas, potatoes, onions, tomatoes, and spices. 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. Serve it with Indian bread like tawa paratha, poori, phulka, bhatura, or butter naan. It also pairs well with jeera rice, steamed plain rice, or mildly flavored pulao.
Ingredients
You can get all the ingredients to make 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.
Potatoes – Use any variety.
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 cardamoms, cloves, and black cardamoms.
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
Temper the ready aloo chole curry with ghee, green chillies, asafetida, and ginger julienne. Use oil instead of ghee if you want a vegan curry.
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.
Step 3: Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.
- 1 teaspoon cumin seeds
- 1-inch cinnamon
- 2 bay leaves
- 2 green cardamoms
- 3-4 cloves
- 2 black cardamoms
Step 4: Add 1 cup chopped onions and cook until light brown, stirring frequently.
Step 5: Now, add 2 teaspoon ginger garlic paste and cook for 2 minutes.
Step 6: Add the following ingredients and cook for 2-3 seconds.
- 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 7: Add 1 cup finely chopped tomatoes and ½ cup hot water, and cook for 2-3 minutes until tomatoes are mushy.
Step 8: Rinse the soaked chickpeas again with water and add them to the cooker.
Step 9: Add 250 g potatoes (peeled and cut into 1-inch pieces) and 2 and ½ cups of water. Stir well.
Step 10: Close the lid of the cooker.
Step 11: Pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 20 minutes.
Step 12: Remove the cooker from the heat and let the pressure release naturally. Open the lid.
Step 13: Add ½ teaspoon garam masala powder, 1 tablespoon kasuri methi, and 1 tablespoon lime juice. Mix well.
Temper The Aloo Chole Curry
Step 14: Heat 2 tablespoon ghee in a small pan over medium-high heat.
Step 15: 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 16: 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 a can of chickpeas (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. 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.
Other North Indian Curry Recipes We Recommend
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Aloo Chole Recipe (Aloo Chana)
Ingredients
- 1 cup dry 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.
- Add onions and cook until light brown, stirring frequently.
- Add ginger garlic paste and cook for 2 minutes.
- Now, add coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, black pepper powder, chole masala powder, and salt. Cook for 2-3 seconds.
- Add tomatoes and ½ cup hot water and cook for 2-3 minutes until tomatoes are mushy.
- 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. Mix well.
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.
Do try this delicious curry. I am sure you will love it.