Aloo Chole; Aloo Chana Masala is a Punjabi Dhabba style dish made with potatoes and chana (white chickpeas). Aloo Chole Masala is served for breakfasts along with Bhatura or Indian flatbread (roti).

Aloo chana masala is a favorite and my kids love to have them for breakfast and sometimes as after school dinner. Since, I make this often, I try to use as little oil as possible though if more oil is used, it will definitely makes it more tasty especially if ghee is used.

Again, this recipe is my mother-in-law's and Homey practically grew up on this easy Punjabi side dish.

Chana or chick peas is a very common lentil in North India and used almost daily; I have already posted some recipes like restaurant style chana masala, chana-palak biriyani, and chana kurma.

This curry is made with easy available ingredients and I am sure you will enjoy this easy side dish.

 Serves: 4
Step by Step Method:
Heat a pressure cooker with 2-3 tbsp of oil. Add in cumin (jeera) and allow it to splutter. Then add in the sliced onions, ginger and garlic, mix well for a minute and then reduce flame to lowest for 5-7 minutes.

While the onions are lightly browning; grind tomatoes and coriander leaves.

You can see the onions have lightly browned; add in the grinded tomato mix. Mix well, and add in the Kashmiri chilli powder, coriander powder, garam masala, and turmeric powder.

Mix the masala on low flame for 3 minutes or until oil starts to come out. Add in the soaked chana and cubed potatoes; mix for a minute.

Add in 1.5 cups of water and pressure cook for 6 whistles or simmer for 15-20 mins after the first whistle.
Open cooker erve garnished with coriander leaves.

Serve with Bhatura or Roti or Tandoori Roti

Aloo Chole Recipe / Aloo Chana Masala

PREP TIME: 5 minutes    |  COOK TIME: 30 minutes    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Soaked Chana/Chole/kadala: 250 gms
• Potatoes: 2, cubed
• Onion: 2, sliced
• Ginger: 1 inch
• Garlic: 1/2 pod (about 7 cloves)
• Fresh Coriander Leaves: 1 handful
• Tomatoes: 2
• Kashmiri Chilli Powder: 1 heaped tsp
• Organic Turmeric Powder: 1/2 tsp
• Coriander powder: 1 tsp
• Garam Masala: 3/4 tsp
• Extra chopped coriander leaves for garnishing.
• Oil: 2-3 tbsp
• Salt: 1/2 tsp or as needed

  METHOD:

1. Heat a pressure cooker with 2-3 tbsp of oil. Add in cumin (jeera) and allow it to splutter. Then add in the sliced onions, ginger and garlic, mix well for a minute and then reduce flame to lowest for 5-7 minutes
2. Grind tomatoes and coriander leaves and keep aside.
3. Add in the grinded tomato to the browned onions. Mix well, and add in the Kashmiri chilli powder, coriander powder, garam masala, and turmeric powder.
4. Mix the masala on low flame for 3 minutes or until oil starts to come out. Add in the soaked chana and cubed potatoes; mix for a minute
5. Add in 1.5 cups of water and pressure cook for 6 whistles or simmer for 15-20 mins after the first whistle. Open cooker and serve garnished with coriander leaves
6. Serve with Bhatura or Roti or Tandoori Roti.

NOTES

• If you are using less oil, it is always best to saute onion on low flame.
• You can adjust adding water to make a thick gravy or semi thick.
• Sprinkling chat masala over the curry gives it a nice flavor.

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