Aloo Chole

Serves 4

45 mins

2904 Kcal

Aloo chole is a creamy North Indian delicacy, blending the boiled potatoes' softness with the richness of chickpeas in a flavourful curry. This seems like the best spice blend for lunch or dinner and is, in fact, the reason for its popularity. Since chickpeas and potatoes contain a combination of proteins and carbohydrates, aloo chole is a healthy and satisfying meal. The Aloo chole recipe begins with soaking dried chickpeas overnight and cooking them until tender. Heat oil in a pan and let onions, garlic, ginger, and green chillies be saut ed until golden brown. To this, tomatoes are added to be soft-cooked to enrich the curry. Then, the spices- mixed cumin, coriander, turmeric, red chilli powder, and garam masala- are used to give the curry a deep flavour. Add the boiled chickpeas and cubed potatoes to the pan, gently stirring all contents to coat evenly with spices. Add water to get the right consistency and simmer for a few minutes to allow the spices to blend. Season with salt to taste, adjusting spices as desired. The aloo chole recipe should be garnished with fresh cilantro and served steaming hot with naan, chapati, or steamed rice. In the comforting and flavourful nature of aloo chole, the dish is perfectly suitable for any occasion because it feels satiating at every morsel.

Ingredients required for Aloo Chole

6 potato
2 cans kabuli chana
2 tsp salt
1 cup onion
2 tsp ginger
1 tbsp butter
1 tsp coriander powder
1 tsp cumin seeds
1 can tomato

Cooking steps for Aloo Chole

1
This recipe of Aloo Chole is a one-pot wonder packed with chickpeas, potatoes, and bold spices in a rich broth.
2
Start by combining 21/2 cups of vegetable broth with 2 cans of drained, rinsed chickpeas in a large pot.
3
Add 1 can of fire-roasted tomatoes for a smoky, tangy punch.
4
Chop 6 medium potatoes into bite-sized chunks and toss them in, along with 1 cup of chopped onions for sweetness.
5
Stir in 1 tablespoon unsalted butter (or skip for a vegan version) for extra richness.
6
Season with 2 teaspoons crushed ginger, 1 teaspoon each of ground cumin and coriander, and 1/2 teaspoon cayenne pepper (adjust spice to taste).
7
Add salt as needed and stir everything to combine.
8
Let it simmer uncovered over medium heat for about 35 minutes, stirring occasionally.
9
The potatoes will soak up the flavorful broth, and the curry will thicken to perfection.
10
Serve with warm naan or over a bed of fluffy steamed rice, ensuring every bowl is packed with chickpeas, potatoes, and that amazing broth.
11
Aloo Chole is cozy, healthy, and the kind of dish that makes any meal feel special.

Shop Ingredients

Potato (6)

Salt (2 Tsp)

108

115

125

Tomato (1 can)

Kabuli Chana (2 cans)

111

103

204

183

136

112

179

144

Ginger (2 Tsp)

Onion (1 cup)

Coriander Powder (1 Tsp)

Butter (1 Tbsp)

296

122

310

Cumin Seeds (1 Tsp)

217

116

158

226

FAQs

What sets Aloo Chole apart from the common Chole (Chickpea Curry)?

Aloo Chole is a variation of the standard version of Chole (chickpea curry), where potatoes (aloo) are added to the chickpeas, thus making it heartier and more filling. Although traditional Chole is cooked in a rich, spicy tomato-based gravy and made with chickpeas, the version Aloo Chole incorporates boiled or cubed potatoes; this absorbs the spices nicely and gives the dish a deep, comforting texture. The potatoes help balance the dish's spiciness while providing the additional flavour layers that make it so popular for a one-pot, satisfying meal. It is often served with rice, roti, or bhature.