Description
Aloo Chole is a delicious North Indian dish made with chickpeas and potatoes simmered in aromatic spices.
Ingredients
Scale
- 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)
- 2 tablespoons ghee
- 2–3 green chilies (slit into half)
- ¼ teaspoon asafetida (hing)
- 2 tablespoons ginger juliennes
Instructions
- 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, kasuri methi, and lime juice. Mix well.
- 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.
Notes
- This dish can be served with rice or flatbreads like naan or chapati.
- Adjust the spices and salt according to your preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 grams
- Sodium: 600 mg
- Fat: 12 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 10 grams
- Protein: 10 grams
- Cholesterol: 0 mg