Aloo Chole
on Jun 27, 2024
Aloo Chole is a North Indian-style curry made using chickpeas, potatoes, onions, tomatoes, and spices. Make it using my easy recipe.
Here are some more chole recipes that you can try: Palak Chole and Achari Chole.
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. While it’s mostly my Punjabi-style 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 needed to make 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 recipe I have made for years. Serve it with Indian bread like tawa paratha, poori, phulka, or naan. It also pairs well with jeera rice, steamed rice, or mildly flavored pulao.
Ingredients
For The Curry
Chole (Chickpeas, Garbanzo Beans) – I make this curry with dried chole. I soak them in water for 8-10 hours and then cook them in the masala.
Potatoes – Use any variety of potatoes.
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, lime juice, and cilantro.
For Tempering
Temper the ready aloo chole curry with ghee, green chilies, asafetida, and ginger julienne. Use oil if you want a vegan curry.
How To Make Chole Aloo
Make The Curry
Wash 1 cup dry chickpeas and soak in water for 8-10 hours.
Heat 4 tablespoon oil in a pressure cooker over medium-high heat.
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
Add 1 cup chopped onions and cook until light brown, stirring frequently.
Now, add 2 teaspoon ginger garlic paste and cook for 2 minutes.
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
Add 1 cup finely chopped 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 250 g potatoes (peeled and cut into 1-inch pieces) 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 ½ teaspoon garam masala powder, 1 tablespoon kauri methi, and 1 tablespoon lime juice. Mix well.
Temper The Aloo Chole Curry
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.
Pour the tempering over the chole. Garnish with 2 tablespoon chopped cilantro and serve hot.
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Aloo Chole Recipe
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 chole. Garnish with chopped cilantro and serve hot.
