Aloo chole is a tasty combination of white chickpeas and potato cooked in thick gravy of onions and tomatoes spiced with Indian spices. It is a very popular dish in North Indian cuisine and goes well with rotis and puris

Ingredients

• White chickpeas/kabuli chana - 1 cup
• Potatoes - 3 (medium sized)
• Onion - 1 (chopped finely)
• Tomatoes - 4 (pureed)
• Cooking oil - 4 tablespoons
• Mustard seeds - 1/2 teaspoon
• Cumin seeds - 1/2 teaspoon
• Ginger-garlic paste - 1 teaspoon
• Red chilli powder - 1/2 teaspoon
• Green chillies - 2 nos (slit vertically)
• Coriander powder - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Garam masala - 1 teaspoon
• Dry mango powder/Amchoor - 1/2 teaspoon
• 1 string of curry leaves
• Few coriander leaves
• Salt to taste

Method

Step 1

HOW TO MAKE ALOO CHOLE RECIPE Wash and soak chickpeas overnight with sufficient water. Next day pressure cook the chickpeas with 4 cups of water and little salt upto 4 whistles.

Step 2

Once pressure is cooled down, drain and reserve the water. Keep the cooked chickpeas aside.

Step 3

Peel and cut the potatoes into medium sized.

Step 4

Heat 2 tablespoons of oil in a pan. Shallow fry the potatoes. Remove and keep aside.

Step 5

Add another 2 tablespoons of oil in the same pan. Add mustard seeds and cumin seeds. Once the seeds stop spluttering, add green chillies, curry leaves and ginger-garlic paste. Cook for few seconds on a low flame.

Step 6

Add chopped onions and stir fry till onions become translucent.

Step 7

Add boiled chickpeas and fried potatoes and mix well.

Step 8

Add pureed tomatoes, salt, turmeric powder, red chilli powder and coriander powder and mix well. Add reserved water and bring it to medium consistency. Cook on a low flame with pan closed with a lid for about 5-7 minutes.

Step 9

Add amchoor and garam masala and mix well. Cook for another 2 minutes. Switch off the flame.

Step 10

Add chopped coriander leaves and serve aloo chole hot with rotis or puris.

Step 11

NOTES : To puree the tomatoes, boil the tomatoes with sufficient water for 20-25 minutes. Once cooled down, remove the skin and grind/blend the boiled tomatoes to get the tomato puree. Instead of frying the potatoes, you can directly use boiled potatoes to make aloo chole. It tastes good too.