The combo of aloo chole with poori and Mango Pickle is simply delicious and thats how they are served in Punjab. Although, at few places, it is served with pooris which are made in pure ghee. So that makes this a delicious combo and a very heavy breakfast meal for the start of the day. But I fry the pooris in oil and not ghee. This recipe of aloo chole sabji is adapted from the book “The Dhabas of Amritsar” by Yashbir Sharma. The author Yashbir Sharma has mentioned that in the early 50’s this chickpea and potato curry 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 chickpea and potato curry from dry to semi gravy to a curry version. This is a no onion no garlic version of aloo chana. Chickpeas are made in so many ways in North India. Each family has its own way of making them. Few such delicious variations of chickpeas recipes posted on the blog are:
Palak cholePaneer cholePindi choleChana masalaAmritsari choleChickpea Curry
This aloo chole sabzi goes best with roti, poori, bhature or naan. The potatoes are soft and melt in the mouth and are not mashed. You can have this dish for lunch or dinner also. The gravy consistency can be altered as per your requirement by adding more or less water. Usually we keep it semi-gravy.
How to make Aloo Chana ki Sabji
1. Rinse 1 cup dried white chickpeas (a.k.a. chole or chana) in fresh water a few times. Then soak the dried chickpeas in enough water overnight or for 8 to 9 hours. Later drain all the water from the chickpeas and again rinse the soaked chickpeas in fresh water a couple of times. For best taste ensure that the chickpeas are fresh and in their shelf period. The aged chickpeas take a lot of time to cook and also don’t taste as good as the fresh chickpeas. 2. Rinse 3 to 4 medium-sized potatoes very well in fresh water. In a stovetop pressure cooker, add the soaked chickpeas, potatoes and 3 to 4 cups of water. 3. Pressure cook on medium to high heat for 7 to 9 whistles. Remove the potatoes and peel and quarter or dice them. Strain the stock of the chickpeas and keep it aside. 4. Make a fine powder of the “Chana masala spices“. I am listing the spices below:
1 tej patta (Indian bay leaf)3 to 4 cloves5 to 6 whole black pepper1 inch cinnamon 2 black cardamom.
Also make a paste of the dry pomegranate seeds or anardana. You can use 6 to 7 teaspoons of water for grinding the pomegranate seeds. 5. In a frying pan or kadai take the cooked and drained chickpeas and add the pomegranate seeds paste. 6. Stir and cook on a low to medium heat stirring occasionally, till the liquids dry up. Now add the following ingredients:
3 medium sized finely chopped tomatoes2 to 3 green chilies or as required – slit or slicedThe ground chana masala powder¼ to ½ teaspoon red chili powder or cayenne pepper or paprika 1 cup of the strained chickpeas stock (the stock in which the chickpeas and potatoes were cooked).
- Stir and mix well. Then add the boiled potatoes, ½ teaspoon turmeric powder and salt as required. Let the gravy cook for 8 to 10 minutes on low to medium heat. 8. Heat 1.5 tablespoons of oil or ghee in a small pan. Add this hot ghee or oil to the chickpea and potato mixture.
- Stir and cook for 2 to 3 minutes. Then add ¾ to 1 cup water and continue to cook for a further 4 to 5 minutes till the gravy thickens a bit. Check the taste and add more salt if required. Note that the consistency of the gravy can be altered as per your preferences by adding less or more water. When serving with rice we add more water and if serving with flatbreads like roti, paratha or naan we add less water and make a semi dry gravy.
- Lastly add ½ tablespoon of hot oil or ghee. Switch off the fire and stir in the ginger juliennes, coriander leaves and green chilies (slit or sliced).
- Stir and serve aloo chole sabzi hot or warm with Roti, pooris or bhatura or Naan or Roomali Roti or Tandoori Roti. It will also taste great with Paratha or Lachha Paratha. They can also be packed for lunch box with roti or plain paratha or whole wheat bread or dinner rolls. Store any leftover curry only for a day. If you are looking for more Punjabi Recipes then do check: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aloo Paratha Recipe (Homemade Punjabi Style) Dal Makhani Recipe Rajma Recipe | Rajma Masala (Restaurant Style) Kala Chana Recipe This Aloo Chana ki Sabji post from the archives (October 2013) has been updated and republished on 16 October 2021.
title: “Aloo Chole Ki Sabji Chickpea And Potato Curry " ShowToc: true date: “2024-10-11” author: “Paul Wilson”
The combo of aloo chole with poori and Mango Pickle is simply delicious and thats how they are served in Punjab. Although, at few places, it is served with pooris which are made in pure ghee. So that makes this a delicious combo and a very heavy breakfast meal for the start of the day. But I fry the pooris in oil and not ghee. This recipe of aloo chole sabji is adapted from the book “The Dhabas of Amritsar” by Yashbir Sharma. The author Yashbir Sharma has mentioned that in the early 50’s this chickpea and potato curry 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 chickpea and potato curry from dry to semi gravy to a curry version. This is a no onion no garlic version of aloo chana. Chickpeas are made in so many ways in North India. Each family has its own way of making them. Few such delicious variations of chickpeas recipes posted on the blog are:
Palak cholePaneer cholePindi choleChana masalaAmritsari choleChickpea Curry
This aloo chole sabzi goes best with roti, poori, bhature or naan. The potatoes are soft and melt in the mouth and are not mashed. You can have this dish for lunch or dinner also. The gravy consistency can be altered as per your requirement by adding more or less water. Usually we keep it semi-gravy.
How to make Aloo Chana ki Sabji
1. Rinse 1 cup dried white chickpeas (a.k.a. chole or chana) in fresh water a few times. Then soak the dried chickpeas in enough water overnight or for 8 to 9 hours. Later drain all the water from the chickpeas and again rinse the soaked chickpeas in fresh water a couple of times. For best taste ensure that the chickpeas are fresh and in their shelf period. The aged chickpeas take a lot of time to cook and also don’t taste as good as the fresh chickpeas. 2. Rinse 3 to 4 medium-sized potatoes very well in fresh water. In a stovetop pressure cooker, add the soaked chickpeas, potatoes and 3 to 4 cups of water. 3. Pressure cook on medium to high heat for 7 to 9 whistles. Remove the potatoes and peel and quarter or dice them. Strain the stock of the chickpeas and keep it aside. 4. Make a fine powder of the “Chana masala spices“. I am listing the spices below:
1 tej patta (Indian bay leaf)3 to 4 cloves5 to 6 whole black pepper1 inch cinnamon 2 black cardamom.
Also make a paste of the dry pomegranate seeds or anardana. You can use 6 to 7 teaspoons of water for grinding the pomegranate seeds. 5. In a frying pan or kadai take the cooked and drained chickpeas and add the pomegranate seeds paste. 6. Stir and cook on a low to medium heat stirring occasionally, till the liquids dry up. Now add the following ingredients:
3 medium sized finely chopped tomatoes2 to 3 green chilies or as required – slit or slicedThe ground chana masala powder¼ to ½ teaspoon red chili powder or cayenne pepper or paprika 1 cup of the strained chickpeas stock (the stock in which the chickpeas and potatoes were cooked).
- Stir and mix well. Then add the boiled potatoes, ½ teaspoon turmeric powder and salt as required. Let the gravy cook for 8 to 10 minutes on low to medium heat. 8. Heat 1.5 tablespoons of oil or ghee in a small pan. Add this hot ghee or oil to the chickpea and potato mixture.
- Stir and cook for 2 to 3 minutes. Then add ¾ to 1 cup water and continue to cook for a further 4 to 5 minutes till the gravy thickens a bit. Check the taste and add more salt if required. Note that the consistency of the gravy can be altered as per your preferences by adding less or more water. When serving with rice we add more water and if serving with flatbreads like roti, paratha or naan we add less water and make a semi dry gravy.
- Lastly add ½ tablespoon of hot oil or ghee. Switch off the fire and stir in the ginger juliennes, coriander leaves and green chilies (slit or sliced).
- Stir and serve aloo chole sabzi hot or warm with Roti, pooris or bhatura or Naan or Roomali Roti or Tandoori Roti. It will also taste great with Paratha or Lachha Paratha. They can also be packed for lunch box with roti or plain paratha or whole wheat bread or dinner rolls. Store any leftover curry only for a day. If you are looking for more Punjabi Recipes then do check: Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Aloo Paratha Recipe (Homemade Punjabi Style) Dal Makhani Recipe Rajma Recipe | Rajma Masala (Restaurant Style) Kala Chana Recipe This Aloo Chana ki Sabji post from the archives (October 2013) has been updated and republished on 16 October 2021.
