Aloo Chole

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
Tomatoes pureed 4
 Anardana 1 tbsp
Jeera 1/2 tbsp
Lal Mirch Powder 1/2 tbsp
Haldi Powder 1/2 tbsp
Amchur 1/2 tbsp
Punjabi garam masala 1/2 tbsp
Vegetable Oil


Method:For the white gravy:

  1. Wash the chole in normal running water and soak them overnight.
  2. Next day pressure cook the chole with 4 cups of water and little bit of salt.
  3.  Drain the boiled chole and reserve its water aside.
  4.  Heat sufficient oil in a pan and deep fry the pieces of potatoes.
  5. Place the fried potatoes in oil absorbent paper.
  6. Heat the oil in a pan, add  curry leaves and cumin seeds.
  7. Saute for few seconds and add green chillies, ginger and garlic.
  8.  Saute until the raw flavor goes away.
  9. Add the chopped onion. Fry until onion is soft.
  10. Add the boiled chole and fried potatoes.
  11. Add the puree of tomatoes along with salt, Lal Mirch powder and Haldi powder.
  12.  Mix well and cover the pan. Leave to cook for about 5-6 minutes on low heat.
  13. Add Anardana, Amchur and garam masala powder.
  14. Add the reserved water in which chole were boiled.
  15. Cook for 4 more minutes.
  16.  Serve hot with roti or rice.