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
- 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
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.
Once pressure is cooled down, drain and reserve the water. Keep the cooked chickpeas aside.
Peel and cut the potatoes into medium sized.
Heat 2 tablespoons of oil in a pan. Shallow fry the potatoes. Remove and keep aside.
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.
Add chopped onions and stir fry till onions become translucent.
Add boiled chickpeas and fried potatoes and mix well.
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.
Add amchoor and garam masala and mix well. Cook for another 2 minutes. Switch off the flame.
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.