Aloo Chole Recipe
Ah, Aloo Chole! This dish is a classic staple of North Indian cuisine, rich in flavor and brimming with nutrients. It’s not just filling; it has profound cultural significance and is often associated with comfort food.
Equipment
- Pressure cooker
- mixing bowls
- kadai (wok)
- Spatula
- Blender
Ingredients
- Here’s what you’ll need to whip up some Aloo Chole don’t forget to bring your enthusiasm with you:
For Pressure Cooking:
- - 1 cup of chickpeas chana
- - Enough water for soaking
- - 2 tea bags
- - 1 inch cinnamon stick
- - 1 bay leaf
- - 3 pods of cardamom
- - 4 cloves
- - ¼ teaspoon baking soda
- - ½ teaspoon salt
- - 3 cups water for pressure cooking
For Chana Masala Mix:
- - ½ teaspoon cumin powder
- - 1 teaspoon coriander powder
- - 1 teaspoon Kashmiri red chilli powder for color
- - ¼ teaspoon turmeric powder
- - ¼ teaspoon black pepper powder
- - 1 teaspoon kasuri methi dried fenugreek leaves
- - ½ teaspoon garam masala
- - 1 teaspoon aamchur dried mango powder
- - Pinch of hing asafoetida
- - ¼ cup water
For Curry:
- - 2 tablespoons ghee clarified butter
- - 1 bay leaf
- - 1 teaspoon cumin seeds
- - 1 onion finely chopped
- - 1 teaspoon ginger-garlic paste
- - 1 cup tomato puree blend two ripe tomatoes
- - 2 medium boiled potatoes cubed
- - 1 teaspoon salt
- - 1 cup water
- - 2 tablespoons fresh coriander finely chopped
- - A dash of lemon juice to enhance flavor
For Tempering:
- - 1 teaspoon butter
- - 2 green chillies sliced
- - ¼ teaspoon Kashmiri red chilli powder
Instructions
Step 1: Prepare the Chickpeas
- Start by soaking 1 cup of chickpeas in plenty of water for at least 8 hours (or overnight is even better). When you’re ready to cook, drain off the water and transfer the chickpeas to your pressure cooker. Add the two tea bags, the cinnamon stick, bay leaf, cardamom pods, cloves, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Pour in 3 cups of water. Seal the lid and cook for about 5 whistles over medium heat. Once done, let the pressure release naturally. Don’t forget to retrieve those tea bags before moving on!
Step 2: Mix the Chana Masala
- While the chickpeas are cooking, let’s assemble our spice blend. In a small mixing bowl, combine ½ teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon Kashmiri red chilli powder, ¼ teaspoon turmeric, ¼ teaspoon black pepper, 1 teaspoon kasuri methi, ½ teaspoon garam masala, 1 teaspoon aamchur, and a pinch of hing. Add ¼ cup of water to mix everything into a paste. Set it aside for later use.
Step 3: Start Cooking the Curry
- Grab a large kadai (wok) and add 2 tablespoons of ghee. Heat it over medium heat and toss in 1 bay leaf along with 1 teaspoon of cumin seeds. Sauté until they crackle and become fragrant. Next, add the finely chopped onion and sauté until it turns golden brown, filling your kitchen with that familiar delightful aroma.
- Once the onions are golden, stir in 1 teaspoon of ginger-garlic paste. Let this cook for about a minute until the raw smell disappears. Now, introduce your prepared chana masala mix to the kadai and sauté for another minute until well combined.
Step 4: Add the Tomato Puree and Cook
- Now, pour in your 1 cup of tomato puree, which you can make by blending ripe tomatoes until smooth. Stir that in and continue to sauté until the oil separates from the mixture—this step is crucial for developing flavors.
Step 5: Combine Everything Together
- Now, it’s time to bring it all together. Here, you’ll want to add your cooked chickpeas and the boiled, cubed potatoes into the mixture. Sprinkle in 1 teaspoon of salt and pour 1 cup of water. Mix well to ensure everything is combined.
- Cover and let it simmer for about 10 minutes, allowing all those flavors to mingle and strengthen. It’s during this time that your Aloo Chole really begins to shine.
Step 6: Create the Tempering
- While your curry is simmering, prepare the tempering that will add that final touch. In a small pan, melt 1 teaspoon of butter over low heat. Add the sliced green chillies and a sprinkle of Kashmiri red chilli powder. Sauté for just a minute to infuse the flavors without burning them.
Step 7: Finishing Touches
- When the curry is ready, remove it from the heat and add the tempering over the top. Last but not least, stir in 2 tablespoons of finely chopped coriander and a dash of lemon juice for brightness.
- And there you have it! Your Aloo Chole is ready to be devoured.
Notes
- Soaking is Key: Soaking the chickpeas not only reduces cooking time but also helps in easier digestion.
- Customize Spice Levels: Adjust the amount of green chillies and chilli powder according to your spice preference.
- Use Fresh Ingredients: Fresh spices and herbs elevate the dish significantly.
- Don’t Skip the Ghee: It adds richness and depth to the dish, but you can substitute it with oil if preferred.
- Uplift with Side Dishes: Serve with yogurt or salad for added freshness.
Nutrition
Calories: 350kcal
Tried this recipe?Let us know how it was!