aloo chole or aloo chana masala recipe, how to make punjabi aloo chole |Cooking With Amanda

aloo chole curry or aloo chana masala 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 delicious combo and 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 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.

few such variations of making chole recipes posted on the blog are methi chole, palak chole, pindi chole, amritsari chole, chana masala and so on.

this is a curry version of aloo chole and goes best with roti, poori, bhature or naan. the aloo are soft and melt in the mouth and are not mashed. you can have this dish for lunch or dinner also.

lets start 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 water.

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 ghee or oil in a small pan. add this hot ghee or oil to the chana mixture.

6. stir and cook for 2-3 mins. then again add 3/4 to 1 cup water and continue to cook for further 4-5 minutes. 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.

8. stir and serve aloo chana masala hot with pooris or bhaturas or naan.

if you are looking for more punjabi recipes then do check punjabi chole masala, paneer butter masala, aloo poori, dal makhani and rajma recipe.

aloo chole masala recipe below:

aloo chole recipe, how to punjabi aloo chole recipe

Author: dassana

1 cup dried chickpeas or chole or white chana
3 to 4 medium potatoes
3 to 4 cups water for pressure cooking
salt as required

1 bay leaf
3-4 cloves
5-6 black pepper
1 inch cinnamon
2 black cardamom

2 tsp dry pomegranate seeds
6 to 7 tsp water for grinding the pomegranates

3 medium tomatoes, finely chopped
2 to 3 green chilies or as required, slit or sliced
½ tsp turmeric powder
¼ to ½ tsp red chili powder
2 tbsp oil or ghee
salt as required
½ inch ginger
1 green chili, sliced (optional)
1 to 2 tbsp chopped coriander leaves

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 this 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 water.
stir well and let the curry cook for 8-10 minutes on low to medium flame.
heat ghee or oil in a small pan.
add the hot ghee or oil to the chana mixture.
stir and cook for 2-3 mins.
then again add ¾ to 1 cup water and continue to cook for further 4-5 minutes.
check the taste and add more salt if required.
lastly add ½ tbsp of hot oil or ghee.
switch off the fire and stir in the ginger juliennes, coriander leaves and green chilies.
serve aloo chana masala hot with bhaturas.