Aloo Chole, also known as Aloo Chana Sabji, is a vibrant and hearty dish that holds a special place in the heart of Indian cuisine.
This popular North Indian recipe combines the earthy goodness of potatoes (aloo) with the strong flavors of chickpeas (chole), creating a delightful synergy that’s both comforting and satisfying.
Aloo Chole is famous for its tempting blend of spices, including turmeric, garam masala, and cumin, which lend a deep, savory richness to the dish. This versatile recipe can be enjoyed as a filling main course served with fluffy basmati rice or as a delicious accompaniment to hot puris or bhature.
Whether you’re preparing a quick weekday meal or looking for a festive dish to share with family and friends, Aloo Chole promises a taste experience that combines simplicity with flavor, making it a never-ending favorite in kitchens across India and beyond.
What is Aloo Chole?
Welcome to the flavorful world of Indian cuisine, where spices meet soulful cooking to create dishes that are both comforting and exciting.
One such beloved dish is Aloo Chole, a vibrant and hearty North Indian curry that’s as satisfying as it is delicious. Aloo Chole combines two staple ingredients—aloo (potatoes) and chole (chickpeas)—in a spiced tomato-based sauce enriched with onions, garlic, and an aromatic blend of spices like cumin, coriander, and garam masala.
This dish is not only a staple in Indian homes but also a popular choice at street food stalls and restaurants. Its strong flavors and rich ingredients make it a favorite during gatherings and festive occasions.
Whether served with fluffy bhature, crispy puris, or simply over steamed rice, Aloo Chole is an all-around dish that promises to transport your taste buds straight to the heart of India’s culinary heritage. Join us as we delve deeper into the preparation, variations, and cultural significance of this delightful curry.
Also Read: Kabuli Chana Recipe | Punjabi Chole Recipe
Ingredients of Aloo Chole
Ingredients for making Aloo Choley Recipe or white chana recipe
Raw Chickpeas: Raw chickpeas are the first ingredient needed for making actual aloo chole. Although you can use canned chickpeas in this recipe, the texture will not be the same.
Before using the raw chickpeas in the recipe, before making soak them for the entire night in simple water.
Potatoes: Raw potatoes are the second ingredient of this dish and the main ingredient.
Spices (whole & ground): A lot of ground and whole spices, including bay leaf, cardamom, cinnamon, cumin, etc., are used in this recipe for the white chana recipe.
Ginger garlic paste: You can use either homemade ginger garlic paste or store-bought.
Tomatoes & onions: These make the base of this chole masala. The onions need to be very finely chopped or grated for this recipe and the tomatoes need to be pureed.
Kasuri Methi: Kasuri Methi, or dried fenugreek leaves, is used in Aloo Chole to add a distinct aroma and a slightly bitter yet savory flavor that complements the richness of the spices. This ingredient enhances the overall depth of the dish, offering a subtle undertone that balances the tangy and spicy elements beautifully, making it more flavorful and complex.
Aloo Chole Recipe
Follow the below-given instructions to make spicy and delicious chole:
Step 1: Soak raw chickpeas in enough water to cover them for the entire night. you should consume about five cups of raw chickpeas in the morning after soaking two cups of them. Empty the water that the chickpeas were submerged in.
Step 2: Add 3 raw potatoes and let them boil in the pressure cooker and let 3-4 whistles come, then peel off their skin and cut them into small pieces, keep them aside.
Step 3: 2 bay leaves, 5 green cardamom pods, 1-inch cinnamon stick, 4 to 5 whole black peppercorns, and 2 black tea bags (remove if you don’t care about the color) to the stovetop pressure cooker with the chickpeas.
Step 4: Add around 5 cups of water and 1 teaspoon of salt.
Step 5: After turning off the heat, take the cooker outside to cool. Check the chickpeas and open the cooker once the steam disappears. They need to be simple for you to press using your fingers.
If not, cook for two more whistles while closing the cooker. Using a pair of tongs, remove the cinnamon stick and bay leaves from the tea bags as well as the tea bags from the cooker.
Put this away and get to work making the masala.
Step 6: When it’s hot, add a few teaspoons of oil. Next, include a cup of grated onions and cloves in the pot. Fry for 7 to 8 minutes, or until the onions are light golden brown and the raw scent has disappeared.
Cook the ginger-garlic paste for two minutes, or until the raw scent is gone. Stir in one cup of tomato puree at this point.
Step 7: With the lid on, boil the tomatoes over medium-low heat for about fifteen minutes, stirring every three minutes or so.
This is an important stage, in my opinion. The tomatoes must be cooked through and the raw smell removed.
Step 8: Add spices like 3 teaspoons chole masala, 1/2 teaspoon red chili powder, 1/2 teaspoon paprika, 3/4 teaspoon cumin powder, and 1/2 teaspoon salt.
Step 9: When the chickpeas are well mixed with the remaining masala, add the boiled ones to the pan and stir. After 30 minutes, the gravy will thicken, so adjust the amount of water.
If you’re one of those people who like thick gravy rather than thin gravy with chole, then feel free to add extra water to the recipe. While the chickpeas are cooking, mash some of them with the back of a ladle or spatula.
Step 10: The curry, chickpeas, boiled potatoes, and all the spices were combined thoroughly after 30 minutes. We are now able to temper. In a small pan, heat 1 tablespoon of ghee.
When it’s heated, add the julienned ginger (from the 1-inch ginger). Don’t burn the juliennes; instead, fry them until they get golden brown.
Step 11: Finally, stir in 2 tablespoons of chopped coriander, 1/2 tablespoon crushed kasuri methi (dried fenugreek leaves), and 1/4 teaspoon garam masala. Mix everything, add extra cilantro to the chole if desired, and serve hot.
Also Read: Chole bhature Recipe | Chana Bhatura | Step-by-Step Recipe Guide
Serving Ideas
This aloo choley Recipe will taste great with fluffy bhatura (best combination) roti, tandoori roti, or plain rice. You can also serve it with any grain of choice like quinoa, couscous, etc., and with any choice of drink like lassi or masala shikanji.
As mentioned above, chole-bhature and chole-chawal (chole & plain rice) are trendy combinations in North India, and it’s hard to beat them!
Expert Tips for Aloo Choley Recipe
Use good quality and fresh ingredients: using quality spices makes a difference to the final product’s taste. You may use homemade ginger garlic paste for maximum flavor.
1. Cook the tomatoes for the time mentioned: We know it might sound like a lot (15 minutes) but do boil the tomatoes for the amount of time mentioned in the recipe. It is important for the flavor of the chole.
2. Simmer on low for 30 minutes: After the spices, chickpeas, and masala have mixed well together, lower the flame and let the chole cook for 30 minutes. This helps deepen the flavor. You absolutely should not skip this step. Your choice will taste even better the next day!
3. Mash some of the chickpeas as the chole simmers: Using the back of your spatula, mash some of the chickpeas while the chole is simmering. This thickens the chole and also adds to the flavor and texture of the curry.
4. Do not cut aloo in small pieces: While cutting aloo(potatoes) do not cut them into small dice pieces cut them in large.
Conclusion
With these delicious Aloo Chole variations at your fingertips, you’re ready to embark on a flavorful journey. Whether you crave the classic chickpea curry or a version bursting with vegetables, this versatile dish offers endless possibilities.
Don’t be afraid to experiment with spices and customize them to your taste buds. Serve it with fluffy rice, crispy fried bread (bhature), or a side of chopped onions and chutneys for a complete and satisfying meal.
So, gather your ingredients, fire up the stove, and get ready to experience the magic of Aloo Chole in your kitchen!
Frequently Asked Questions
Q1. Is there another way to cook this recipe faster?
Ans. If you don’t want to spend time soaking overnight or boiling in the pot, you can use canned chickpeas. They are already soft and you can just cook them directly in the pan along with the rest of the ingredients.
Q2. What do you eat or serve this potato & chickpea curry with?
Ans. This recipe is more of a side dish rather main dish, which means it is served with other Indian side dishes like Eggplant Masala, Aloo Gobi (potatoes with cauliflower), or samosas. Also, we eat these side dishes with either roti/flatbread or rice.
Q3. How to make this recipe non-spicy?
Ans. If you don’t want your Aloo Chole recipe spicy, do not add red chili powder. Also, some Garam Masala powder is mildly spicy since some of their ingredients contain red chili. To resolve this, you can use other brands of Garam Masala that do not contain this ingredient.
Q4. Can you cook this dish one day earlier?
Ans. Of course. The flavor and the aroma tend to be stronger if you keep it in the fridge for one day before eating this dish.