Aloo Chole Or Aloo Chana Recipe | Chickpea And Potato Curry

A classic Punjabi dish, Aloo Chole, typically served for breakfast in the region, boasts a rich, spicy gravy that perfectly complements the tender chickpeas. Its simplicity is part of its appeal, offering a bold, tangy flavor profile that’s sure to leave you craving more.

As someone raised in Khyber Pakhtunkhwa, Pakistan, my appreciation for Punjabi-style Aloo Chole or Aloo Chana runs deep. My family and I have developed a taste for this recipe, which we often enjoy for breakfast.

This southern delight has a robust texture and strong flavor that’s hard to resist. I’m confident you’ll find yourself forgetting about traditional meat-based recipes once you’ve indulged in the tangy, slightly sweet chickpea curry.

The beauty of Aloo Chole is its ease; all it requires are chickpeas, potatoes, ground spices, and a sprinkle of garam masala. To give it an extra boost of flavor, I’ll be incorporating chicken cubes – a nod to my friends who can’t get enough of that rich, savory taste in their vegan curries.

As with any recipe, everyone has their own unique take on Aloo Chole. What follows is my personal interpretation, which I’m confident will leave you wanting more.

Why We Love Aloo Chole Or Aloo Chana Recipe?

The Aloo Chole recipe boasts a harmonious balance of flavors, with the combination of potatoes and chickpeas creating a delightful symphony of textures and tastes. This versatility allows you to tailor the dish according to your preferences, adding chicken, carrots, capsicum, or other vegetables to create a personalized culinary experience. The ease of preparation is another notable aspect, as you don’t need an array of exotic ingredients or spices to achieve a subtle tanginess and creaminess. Moreover, Aloo Chole is an incredibly nutritious option, with chickpeas serving as a rich source of plant-based protein and fiber, while potatoes provide a substantial amount of carbohydrates. This recipe offers a trifecta of flavor, flexibility, and nutritional value, making it an excellent addition to your culinary repertoire.

How Do You Make Aloo Chole Or Aloo Chana?

Heat oil in a wok or pan over low heat and sauté onions for about a minute, ensuring they don’t turn brown. Remove the onions from the pan and blend them with chopped tomatoes, green chilies, and garam masala (cumin, cinnamon, black pepper, and star anise) using a juicer. This step effectively infuses the flavors of the ingredients into the recipe, saving time and effort. Next, add ginger garlic paste to the same pan or wok, along with garam masala, and fry for one minute on low flame.Once the spices have released their aroma in the oil, add the blended onion-tomato-green chili mixture back into the pan. Simultaneously, sprinkle ground spices – turmeric powder, red chili powder, dry coriander powder, and salt – and remember to add a splash of water to prevent burning. Stir well for 1-2 minutes over medium heat.Now, it’s time to incorporate potatoes and chicken cube into the gravy. Keep potato pieces small so they cook quickly and evenly. Add half a cup of water to make the potatoes mushy, and let the mixture simmer on medium heat for 7-8 minutes. Next, introduce the star ingredient – chickpeas (chana or chole). Half a kilo of pre-boiled chickpeas can be added to the curry at this stage. Sauté the curry over medium heat for five minutes, allowing the chickpeas to absorb the flavors and enhance their savory goodness. While stirring, maintain a gentle touch to prevent the chickpeas from breaking down.In the final step, add half a cup of water and let the curry simmer on high flame for 2 minutes, resulting in a well-cooked and flavorful dish.

Nabeel’s Pro Tip

To elevate the flavor of your Aloo Chole recipe, incorporate 2-3 tablespoons of yogurt in step six. The creamy addition not only enhances the texture but also subtly adjusts the hue of the gravy, harmonizing the spices’ intensity. Furthermore, utilizing chicken cubes adds a depth of slow-cooked chicken flavor, transforming the dish into an unforgettable culinary experience. This secret ingredient will forever change your perception of Aloo Chole, and you’ll be grateful for this revelation.

FAQs

To achieve a rich and thick Aloo Chole gravy, consider using less water and increasing the amount of tomato paste used. However, be sure to maintain a balance to prevent the mixture from sticking. Additionally, you can introduce thickness through the addition of yogurt.

The spice level in an Aloo Chole recipe can be tailored to suit individual tastes by adjusting the quantity of red chili powder or substituting with milder spices. Furthermore, incorporating small amounts of green chilies into the curry can help reduce the overall heat.

Aloo Chole’s depth of flavor stems from its unique blend of spices, including cumin, Coriander, garam masala, and ground spices, which combine harmoniously with the natural richness of potatoes and chickpeas. To elevate the flavors even further, consider adding chicken cubes and yogurt to the dish.

Aloo Chole Variations

While traditional recipes for Aloo Chole are delicious on their own, I enjoy experimenting with new flavors to give it my personal spin. Over time, I’ve found that adding a pinch of cinnamon, cloves, and a dollop of yogurt can elevate the dish’s complexity and depth. This trifecta of spices not only enhances the flavor profile but also adds a subtle richness. For an even bolder taste experience, consider incorporating pickling spices like mustard seeds, fenugreek, and fennel into your Aloo Chole recipe. To take it to the next level, drizzle in some pickle oil at the end, allowing its tangy essence to mingle with the other flavors.

What To Serve With Aloo Chole?

Presenting a unique accompaniment alongside Aloo Chole is a surefire way to earn bonus points in my book. I’ve found that a jarred mixed pickle is a crowd-pleaser among my kids, and its tangy flavor provides a delightful contrast to the rich flavors of the Aloo Chana. While a warm chapati or roti is an essential component of this dish, serving it with a side of white rice can also be a winning combination. In fact, many people enjoy pouring the flavorful gravy of Aloo Chole over their rice, and the result is nothing short of delicious.

Aloo Chana Recipe

In the heart of Punjabi cuisine lies Aloo Chole, a traditional breakfast staple that’s as flavorful as it is satisfying. At its core, this beloved dish consists of a rich, spicy gravy infused with the tender essence of chickpeas. What sets Aloo Chole apart from other morning meals is its bold, tangy flavor profile, which expertly balances sweet and savory notes. The best part? This recipe requires minimal effort to deliver maximum returns – just 40 minutes of cooking time and a pinch of creativity are all you need to bring this delightful dish to life.

Instructions

To prepare the chana (chickpeas), first soak them in water for two hours. Drain the excess water and transfer the chickpeas to a pressure cooker with four glasses of water and one tablespoon of salt. Pressure cook for 45 minutes to an hour, allowing the flavors to meld together. Meanwhile, heat one cup of oil in a pan over medium flame. Add sliced onions and fry for just a minute, taking care not to brown them excessively. Remove the onions from the pan and transfer them to a juicer machine or grinder to blend with tomatoes and green chilies. This will not only save time but also preserve the natural essence of the ingredients. Next, add garam masala – a blend of cumin, cinnamon, black pepper, and star anise – and ginger-garlic paste to the pan. Sauté over low flame for a minute before adding the onion-tomato-green chili paste. Sprinkle ground spices like turmeric powder, red chili powder, and salt, add a splash of water, and stir for 1-2 minutes on medium heat. Add diced potatoes to the gravy for quick cooking and introduce chicken cube for added richness. Simmer the mixture over medium heat for 7-8 minutes. The chana (chickpeas) are now ready to be sautéed with some savory goodness. Sauté them over medium flame for five minutes, stirring gently, before adding half a cup of water and simmering on high flame for two minutes.