Aloo Chole Recipe โ เคเคฒเฅ เคเฅเคฒเฅ: is a popular Punjabi dish commonly made in North Indian families. It is often served with mango pickle and puri, but I love having it with curd and puri. In my home, we make Aloo Chole almost every week, and I especially make it with puri during festivals like Navratri.
Try this Aloo Chole Recipe and share your thoughts with me in the comment box.
For more delicious recipes, follow me on Instagram, Pinterest, Facebook and X.
Aloo Chole
Course: Breakfast, Curries, Dinner, Lunch, Main Course, Veg FoodCuisine: Indian4
servings1
hour45
minutes150
kcal8
hours9
hours45
minutesThis Punjabi Aloo Chole is usually prepared in North Indian family houses and mostly can have with rice or puri.
Ingredients
Potatoes (เคเคฒเฅ) – 2 medium
Onion (เคชเฅเคฏเคพเค) – 2 medium
Tomato (เคเคฎเคพเคเคฐ) – 2 medium
Green chilies (เคนเคฐเฅ เคฎเคฟเคฐเฅเค) – 2
Coriander (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) – 3-4 sprigs
Cinnamon (เคฆเคพเคฒเคเฅเคจเฅ) – 1 inch
Pomegranate powder (เคเคฎเคเฅเคฐ) – 2 tbsp.
Turmeric (เคนเคฒเฅเคฆเฅ) powder – 1/2 tbsp.
Red chilli (เคฒเคพเคฒ เคฎเคฟเคฐเฅเค) powder – 1/2 tbsp.
Cumin (เคเฅเคฐเคพ) powder – 1/2 tsp.
Ginger (เค เคฆเคฐเค) – 1/2 inch
Garlic (เคฒเคนเคธเฅเคจ) – 3-4 cloves
Oil (เคคเฅเคฒ) – 2 tbsp.
Salt (เคจเคฎเค) as per taste.
Directions
- Wash and soak chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) in water for whole night.
- On next morning boil these overnight soaked chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) in a pressure cooker up-to 3 whistle with pinch of salt or until not cooked, but don’t overcook; over cooked chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) spoil your dish.
- Separate from water (dry completely) and keep side to cool down in room temperature. Keep water also, we need it.
- Wash, boil, peel and finely big dice potato (เคเคฒเฅ). Keep aside.
- In the mean while, finely chop onion (เคชเฅเคฏเคพเค), tomato (เคเคฎเคพเคเคฐ), coriander leaves (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ) and green chilies (เคนเคฐเฅ เคฎเคฟเคฐเฅเค). Make a paste of ginger and garlic. Keep aside.
- Now in a deep pan or kadai heat oil; add chopped green chillies, ginger-garlic paste, cinnamon (เคฆเคพเคฒเคเฅเคจเฅ) and black cardamom (เคฌเคกเคผเฅ เคเคฒเคพเคฏเคเฅ). Sautรฉ until the row aroma of garlic (เคฒเคนเคธเฅเคจ) goes away.
- Now add chopped onion (เคชเฅเคฏเคพเค) and sautรฉ till onion become translucent.
- Now add chopped tomato, pomegranate powder (เค เคจเคพเคฐ เคเคพ เคชเคพเคเคกเคฐ), turmeric (เคนเคฒเฅเคฆเฅ) powder, red chilli (เคฒเคพเคฒ เคฎเคฟเคฐเฅเค) powder, garam masala powder, cumin (เคเฅเคฐเคพ) powder and salt as per taste (remember you added Salt also in chickpeas while boiling). Sautรฉ till oil starts separating from sides.
- Now add boiled chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ) without water. Sautรฉ for 2-3 minute and add boiled diced potato (เคเคฒเฅ). Mix well and cook further for 2-3 minutes.
- Add water which separates from boiled chickpeas (เคเคพเคฌเฅเคฒเฅ เคเคจเคพ), if require add more hot water; but don’t add too much water, we need not too much thin gravy. Bring it boil and cook simmer cover till gravy thicken enough.
- Your aloo chole ready, garnish with chopped coriander (เคนเคฐเคพ เคงเคจเคฟเคฏเคพ); serve hot with puri and mango pickle. You also serve it with plain curd.
This post may contain affiliate links. If you purchase a product through one of these links, it will not cost you anything extra. However, A to Z Food Recipes may earn a small commission from your purchase. This commission helps support and maintain my website. So, please donโt hesitate to purchase through these links.
As an Amazon Associate, I earn from qualifying purchases.
