Aloo Chole Recipe (Aloo Chana Sabji)

aloo chole recipe, aloo chole ki sabji recipe, punjabi aloo chana ki sabzi recipe

4.79 from 14 votes

Aloo Chole Recipe (Aloo Chana Sabji)

Aloo Chole also called Aloo Chana is a delicious, flavorful, spiced and tangy curry from the Punjabi cuisine. It is made with cooked potatoes and boiled white chickpeas mixed in a base of tomatoes, chilies and ground spices.

Prep Time9

Cook Time45

Total Time9 45

Course: Breakfast, Brunch, Main Course

Cuisine: North Indian, Punjabi

Diet: Vegetarian

Difficulty Level: Easy

Servings:

Calories: 494kcal

Author: Dassana Amit

Ingredients

Main ingredients

1 cup chole (dried white chickpeas or white chana)
3 to 4 medium potatoes
3 to 4 cups water for pressure cooking
salt as required

For making chana masala powder

1 tej patta (Indian bay leaf)
3 to 4 cloves
5 to 6 whole black pepper
1 inch cinnamon
2 black cardamoms

For pomegranate seeds paste

2 teaspoon dry pomegranate seeds
6 to 7 teaspoon water for grinding the pomegranate seeds

Other ingredients

3 medium tomatoes, finely chopped
2 to 3 green chilies or as required - slit or sliced
½ teaspoon turmeric powder (ground turmeric)
¼ to ½ teaspoon red chili powder or cayenne pepper or paprika
2 tablespoon oil or 2 tablespoon ghee (clarified butter)
½ inch ginger, julienned
1 green chili, sliced (optional)
1 to 2 tablespoon chopped coriander leaves
salt as required

Instructions

Preparation

Soak the dried chickpeas or chole in enough water overnight or for 8 to 9 hours. Later drain all the water and wash the chickpeas again in fresh water a few times.
Rinse the potatoes very well. In a stovetop pressure cooker, add the chickpeas, potatoes and 3 to 4 cups water. Pressure cook on medium to high flame for 7 to 9 whistles.
Once the pressure settles down in the presurec cooker on its own then only open the lid of the cooker.
Remove the potatoes and peel and quarter or dice them.
Strain the stock of the chickpeas and keep it aside.
Make a fine powder of the spices mentioned under the "Chana masala powder" list in a dry grinder.
Make a paste of the dry pomegranate seeds. Keep aside. If you want you can strain the pomegranate seeds paste.

Making aloo chole ki sabzi

In a kadai or pan, take the drained chickpeas and stir in the pomegranate seeds paste.
Cook on a low to medium heat stirring occasionally, till the liquids dry up.
Now add the potatoes, tomatoes, green chilies, the ground chana masala powder, turmeric powder, red chili powder, salt and 1 cup of the strained chana stock.
Stir well and let the gravy cook for 8 to 10 minutes on low to medium heat.
Heat 1.5 tablespoons ghee or oil in a small pan.
Add this hot oil or ghee to the potato and chickpeas mixture. Stir and cook for 2 to 3 minutes.
Then add ¾ to 1 cup water and continue to cook for further 4 to 5 minutes or till the gravy thickens. You can adjust the thickness of gravy as per your taste preference.
Check the taste and add more salt if required. Heat the remaining ½ tablespoon ghee or oil in the same small pan and add the hot oil or ghee to the aloo chana gravy.
Switch off the fire and stir in the ginger juliennes, coriander leaves and green chilies.
Serve aloo chana sabzi hot or warm with bhatura or roti or plain paratha or naan or tandoori roti. It can also be packed for lunch box.

Nutrition