Aloo Chole Recipe (Punjabi Potato & Chickpea Curry)
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 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.
If the pot starts sticking, splash in a tablespoon of hot water and scrape the bottom.
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
