Aloo chole is the delicious combination of boiled chickpeas and fried potatoes, which are cooked in the aromatic masala of onion and tomatoes and then flavored with variety of spices.
|Kabuli Chana||1 cup|
|Aloo (peeled and chopped in 1 inch size)||2|
|Adrak-Lehsun Paste||1 tbsp|
|Onion thinly chopped||1|
|Lal Mirch Powder||1/2 tbsp|
|Haldi Powder||1/2 tbsp|
|Punjabi garam masala||1/2 tbsp|
Method:For the white gravy:
- Wash the chole in normal running water and soak them overnight.
- Next day pressure cook the chole with 4 cups of water and little bit of salt.
- Drain the boiled chole and reserve its water aside.
- Heat sufficient oil in a pan and deep fry the pieces of potatoes.
- Place the fried potatoes in oil absorbent paper.
- Heat the oil in a pan, add curry leaves and cumin seeds.
- Saute for few seconds and add green chillies, ginger and garlic.
- Saute until the raw flavor goes away.
- Add the chopped onion. Fry until onion is soft.
- Add the boiled chole and fried potatoes.
- Add the puree of tomatoes along with salt, Lal Mirch powder and Haldi powder.
- Mix well and cover the pan. Leave to cook for about 5-6 minutes on low heat.
- Add Anardana, Amchur and garam masala powder.
- Add the reserved water in which chole were boiled.
- Cook for 4 more minutes.
- Serve hot with roti or rice.