aloo chole recipe, aloo chole ki sabji recipe, punjabi aloo chana ki sabzi recipe
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5 from 4 votes

aloo chole

punjabi aloo chole sabzi recipe - a spiced chickpea potato curry from the famous kwality restaurant in delhi.
Prep Time9 hrs
Cook Time45 mins
Total Time9 hrs 45 mins
Course: breakfasts, brunch, main course
Cuisine: north indian, punjabi
Servings: 3 to 4
Calories: 494kcal
Author: Dassana Amit


main ingredients for aloo chole sabzi

  • 1 cup chole (dried 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 (lavang)
  • 5 to 6 whole black pepper (sabut kali mirch)
  • 1 inch cinnamon (dalchini)
  • 2 black cardamoms (badi elaichi)

for pomegranate seeds paste

  • 2 teaspoon dry pomegranate seeds or sookha anardana
  • 6 to 7 teaspoon water for grinding the pomegranate seeds

other ingredients for aloo chole recipe

  • 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


preparation for aloo chole ki sabzi

  • 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.

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 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 gravy 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 aloo chana masala.
  • switch off the fire and stir in the ginger juliennes, coriander leaves and green chilies.
  • serve aloo chana sabzi hot with bhaturas.


Calories: 494kcal | Carbohydrates: 77g | Protein: 19g | Fat: 14g | Saturated Fat: 1g | Sodium: 1760mg | Potassium: 1769mg | Fiber: 20g | Sugar: 12g | Vitamin A: 1120IU | Vitamin C: 49.8mg | Calcium: 165mg | Iron: 11.7mg