“Aloo Chole” is a popular North Indian dish that consists of Chickpeas (also known as chole) and Potatoes (aloo) cooked together in a spicy tomato-based gravy. It is typically served with rice or Indian bread such as roti, naan, or paratha. Here is a basic recipe for making Aloo Chole at home
Chickpea and Potato Curry: Aloo Chole
Chickpeas and Potatoes cooked in a flavorful tomato-based gravy: Aloo Chole ki Sabji"
Servings 2 People
Equipment
- Pressure Cooker
- Gas
Ingredients
- 1 cup cup chickpeas soaked overnight
- 2 potatoes cut into small cubes
- 2 tomatoes finely chopped
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 1 tbsp ginger paste
- 1 tbsp cumin powder
- 2 tbsp coriander powder
- 1/2 tbsp turmeric powder
- 1/2 tbsp red chili powder
- 1 tbsp amchur (dry mango powder)
- 1/4 cup oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Instructions:
- Drain and rinse the soaked chickpeas, then pressure cook them for about 5-6 whistles or until they are tender.
- Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger and garlic paste and sauté for a few seconds.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Add the cumin powder, coriander powder, turmeric powder, red chili powder and amchur powder and mix well. Cook for a minute.
- Add the cooked chickpeas, potatoes and enough water to make a gravy. Bring to a boil and then reduce the heat to low. Cover and simmer for about 15 minutes or until the potatoes are cooked through.
- Adjust the seasoning and add salt to taste.
- Garnish with cilantro and serve hot with rice or Indian bread.
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