Aloo Chole Recipe Whiskaffair

on Jun 27, 2024 Here are some more chole recipes that you can try: Palak Chole and Achari Chole. My son is a very picky eater and eats very few Indian dishes. Chole is his favorite, so I try to make it fairly regularly. While it’s mostly my Punjabi-style Chole Masala, I thought I would try something new and tried this aloo chole recipe this time. Guess what? He loved this version, too. Don’t get discouraged by the long list of ingredients needed to make this recipe. All the ingredients are always available in any Indian kitchen. If not, you can easily buy them from any Indian grocery store.

About Aloo Chole

Aloo Chole is a North Indian-style curry made with chickpeas, potatoes, onions, tomatoes, and spices. It can be made in many ways, and each home has its own style. In this post, I am sharing the one-pot recipe I have made for years. Serve it with Indian bread like tawa paratha, poori, phulka, or naan. It also pairs well with jeera rice, steamed rice, or mildly flavored pulao. Potatoes – Use any variety of potatoes. Spice Powders – You will need coriander powder, turmeric powder, Kashmiri red chili powder, roasted cumin powder, black pepper powder, chole masala powder, salt, and garam masala powder. Whole Spices – You will need cumin seeds, cinnamon sticks, bay leaves, green cardamoms, cloves, and black cardamoms. Other – You will also need oil, onions, ginger-garlic paste, tomatoes, kasuri methi, lime juice, and cilantro.

For Tempering

Temper the ready aloo chole curry with ghee, green chilies, asafetida, and ginger julienne. Use oil if you want a vegan curry. Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.

1 teaspoon cumin seeds 1-inch cinnamon 2 bay leaves 2 green cardamoms 3-4 cloves 2 black cardamoms

2 teaspoon coriander powder ½ teaspoon turmeric powder 1 teaspoon Kashmiri red chili powder ½ teaspoon roasted cumin powder ½ teaspoon black pepper powder 1 tablespoon chole masala powder 1 teaspoon salt

Add 250 g potatoes (peeled and cut into 1-inch pieces) and 2 and ½ cups of water. Stir well. Pressure cook for 1 whistle on high heat. Reduce the heat to low and cook for 20 minutes. Remove the cooker from heat and let the pressure release naturally. Open the lid. Add ½ teaspoon garam masala powder, 1 tablespoon kauri methi, and 1 tablespoon lime juice. Mix well. Once the ghee is hot, add 2-3 green chilies (slit in half), ¼ teaspoon asafetida, and 2 tablespoon julienned ginger and cook for 30-40 seconds.