Aloo cHoliya recipe – a North Indian Punjabi curry recipe made with potatoes and fresh green chickpeas. I make this lightly spiced and thin curry in the winters often. Since this is the season we get fresh chickpeas in the Indian market.
CHoliya is also known as Hara chana in hindi and Harbhara in marathi language. I have already posted about hara chana or cHoliya in this recipe post of Aloo cHoliya pulao. few more recipes you can make with cHoliya is cHoliya paneer curry or cHoliya chaat or cHoliya salad. The tender greens of chickpea plant are also available during winters and with them I make this Gravy recipe of chane ka saag.
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Taste and texture wise, cHoliya is somewhat similar to dried green chana. So you can easily replace the dried green chana with cHoliya in a dish with minor changes.
I usually cook cHoliya in the pressure cooker. in this recipe too, I cooked the cHoliya first in the onion tomato gravy. Then later have added potatoes and cooked the potatoes. If both the chickpeas and the potatoes are cooked together, the cHoliya might remain uncooked and the potatoes will get over cooked. these fresh green chickpeas do not get mushy or pasty after cooking. They retain their shape even after getting cooked. So no issues if they get slightly over cooked.
This recipe of aloo cHoliya curry, is similar to the Punjabi Aloo matar recipe with minor variations. You can also substitute potatoes with paneer (cottage cheese) or tofu.
Serve the aloo cHoliya curry with rotis or parathas. They will also go well with steamed rice. i make the curry thin while serving with rice. When serving with rotis or parathas, I add less quantity of water. The recipe posted here goes very well with rice. If serving with chapatis or parathas, you can add 1 to 1.5 cups water.
If you are looking for more Curry recipes then do check:
aloo choliya recipe
- 1 cup fresh green chickpeas (choliya or hara chana or harbhara)
- 1 large potato (aloo) or 100 to 120 grams potatoes - peeled and diced
- 1 medium onion (pyaaz) or 50 to 60 grams onion - roughly chopped
- 1 large tomato (tamatar) or 100 to 120 grams tomatoes - roughly chopped
- 3 to 4 small sized garlic (lahsun) - chopped
- ½ inch ginger (adrak) - chopped
- 1 teaspoon cumin (jeera)
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder (haldi powder)
- ¼ teaspoon red chili powder or ½ teaspoon kashmiri red chili powder or deghi mirch
- ¼ to ½ teaspoon punjabi garam masala or garam masala powder
- 2 cups water * check notes
- 2 tablespoon oil or ghee
- few coriander leaves or garnish (dhania ke patte)
- salt as required
- Rinse the choliya or fresh green chickpeas. Drain and keep aside.
- In a blender or grinder, make a smooth paste of the chopped onion, tomato, ginger and garlic. Keep aside.
- No need to add water while making the paste. The juice from the tomatoes is enough and helps in grinding.
- Heat oil or ghee in a pressure cooker. Add cumin seeds and asafoetida.
- Allow the cumin seeds to sizzle. Then add the ground onion tomato paste.
- Stir and saute till you can easily see fat releasing from the sides of the masala.
- Add the turmeric powder, red chili powder and stir and saute for a minute.
- Then add the chickpeas. Stir well. Then add water along with salt.
- Stir and pressure cook for 2 to 3 whistles on a medium to high flame.
- Once the pressure settles down on its own, add the potatoes.
- Stir and then again pressure cook for 2 to 3 whistles. Open the lid, after the pressure settles down on its own.
- Add garam masala powder and stir. Check the taste and add more salt if required.
- Garnish aloo choliya with coriander leaves.
- Serve aloo choliya gravy hot or warm with steamed rice or chapatis.