Aloo Chole Recipe (Aloo Chana)
Aloo Chole (Aloo Chana) is a North Indian-style curry made using chickpeas, potatoes, onions, tomatoes, and spices. Make it using my easy recipe.
Servings: 4 people
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.
Video
Nutrition
Calories: 471kcal | Carbohydrates: 53g | Protein: 12g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 689mg | Potassium: 938mg | Fiber: 14g | Sugar: 9g | Vitamin A: 524IU | Vitamin C: 28mg | Calcium: 116mg | Iron: 5mg
