Aloo Cholé

This potato ‘aloo’ and chickpea ‘cholé’ dish can be whipped together quickly (dare I say about 20 minutes) if you boil the chickpeas and potatoes in advance.  A delicious favorite with vegetarians in India!

Ingredients

  • 1 cup chickpeas (chole)
  • 2 potatoes (peeled and chopped in 1 inch size)
  • 4-5 green chilies chopped
  • 1tsp. ginger paste
  • 1tsp. garlic paste
  • 1 onion thinly chopped
  • 4tbs. tomato purée
  • 5 curry leaves / ‘kadipatta’ (found at Indian store)
  • 1tsp. pomegranate seeds / ‘anardana’
  • 1/2tsp. cumin seeds
  • 1/2tsp. red chili powder
  • 1/2tsp. turmeric powder
  • 1/2tsp. dry mango powder / ‘amchur’
  • 1tsp garam masala powder
  • Vegetable oil
  • Fresh cilantro
  • Salt to taste

Now the fun begins!

  • Wash the chickpeas in normal running water and soak them overnight.
  • Next day boil or pressure cook the chickpeas with 4 cups of water and little bit of salt.
  • Drain the boiled chickpeas and reserve its boiled water.
  • Boil potatoes and cut into pieces.
  • Heat oil in a pan, and add curry leaves and cumin seeds, and sauté for few seconds.
  • Add green chilies, ginger and garlic, and sauté until the raw flavor goes away.
  • Add the chopped onion and sauté until light brown and soft.
  • Add the boiled chickpeas and potatoes.
  • Add the tomato purée along with salt, red chili powder and turmeric powder.
  • Mix well and cover the pan. Leave to cook for about 5-6 minutes on low heat.
  • Add pomegranate seeds, dry mango powder and garam masala powder.
  • Add the reserved water in which chickpeas were boiled.
  • Cook for 2-3 more minutes.
  • Garnish with lots of fresh cilantro.
  • Serve hot with roti or rice.

Tip:

Add little bit of salt at the time of soaking the chickpeas overnight in the water. This will help them become soft.

Browse and search for homes

Browse listings direct from MLS and set up custom searches

Find your home's value

Use our online tool to keep an eye on your home's approximate value!

More posts