aloo chole curry or aloo chana masala recipe is a punjabi dish made with potatoes and white chickpeas. this aloo chole recipe is usually had for breakfast and is served with hot pooris.
the combo of aloo chole masala with pooris and mango pickle is simply delicious and thats how they are served in punjab. although, at few places the aloo chole masala is served with pooris made in pure ghee. so that makes this a delicious combo and a very heavy breakfast meal for the start of the day. but i fry the pooris in oil and not ghee.
this aloo chole recipe is adapted from book “the dhabas of amritsar” (India | US). the author yashbir sharma has mentioned that in the early 50’s this chana masala recipe was the signature dish of kwality restaurant in connaught place, delhi. kwality ke chole is still famous in delhi. i have never had chole from kwality so i cannot compare. but i can tell you the aloo chole was awesome.
there are many variations of making aloo chole recipe from dry to semi gravy to a curry version. chole are made in so many ways in north india. each family has their own way of making them. this is a no onion no garlic version of aloo chana masala.
aloo chole masala recipe below:
- 1 cup chole (dried chickpeas or white chana)
- 3 to 4 medium potatoes
- 3 to 4 cups water for pressure cooking
- salt as required
- 1 tej patta (indian bay leaf)
- 3 to 4 cloves (lavang)
- 5 to 6 whole black pepper (sabut kali mirch)
- 1 inch cinnamon (dalchini)
- 2 black cardamoms (badi elaichi)
- 2 teaspoon dry pomegranate seeds or sookha anardana
- 6 to 7 teaspoon water for grinding the pomegranate seeds
- 3 medium tomatoes, finely chopped
- 2 to 3 green chilies or as required - slit or sliced
- ½ teaspoon turmeric powder (haldi)
- ¼ to ½ teaspoon red chili powder (lal mirch powder)
- 2 tablespoon oil or 2 tablespoon ghee
- ½ inch ginger, julienned (adrak)
- 1 green chili, sliced (optional)
- 1 to 2 tablespoon chopped coriander leaves (dhania patta)
- salt as required
- soak the dried chickpeas or chole in enough water overnight or for 8-9 hours. drain the water.
- rinse the potatoes very well. in a pressure cooker, add the chickpeas, potatoes and 3-4 cups water. pressure cook on medium to high flame for 7-9 whistles.
- 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.
- in a kadai or pan, take the drained chickpeas and stir in the pomegranate seeds paste.
- cook on a low to medium flame 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 curry cook for 8-10 minutes on low to medium flame.
- heat 1.5 tbsp ghee or oil in a small pan.
- add this hot oil or ghee to the chana mixture. stir and cook for 2-3 mins.
- then add 3/4 to 1 cup water and continue to cook for further 4-5 minutes or till the gravy thickens.
- check the taste and add more salt if required. heat the remaining 1/2 tbsp ghee or oil in the same small pan and add the hot oil or ghee to the chana masala.
- switch off the fire and stir in the ginger juliennes, coriander leaves and green chilies.
- serve aloo chana masala hot with bhaturas.
step by step aloo chole masala recipe:
1. first after cooking the chickpeas, make a fine powder of the chana masala spices & make a paste of the dry pomegranate seeds or anardana.
2. in a pan take the cooked & drained chickpeas and stir in the pomegranate seeds paste.
3. stir and cook on a low to medium flame stirring occasionally, till the liquids dry up. now add the tomatoes, green chilies, the ground chana masala powder, red chili powder, green chilies and 1 cup of the strained chana stock (the stock in which the chickpeas & potatoes were cooked).
4. stir well and add the boiled potatoes, turmeric powder and salt. let the curry cook for 8-10 minutes on low to medium flame.
5. heat 1.5 tbsp oil or ghee in a small pan. add this hot ghee or oil to the chana mixture.
6. stir and cook for 2-3 mins. then add 3/4 to 1 cup water and continue to cook for further 4-5 minutes till the gravy thickens a bit. check the taste and add more salt if required.
7. lastly add 1/2 tbsp of hot oil or ghee. switch off the fire and stir in the ginger juliennes, coriander leaves and green chilies.