Aloo chole is flavourful preparation of chickpeas (chole). It has been pepped up with lots of whole spices, it has the kick of dry pomegranate seeds, the sharpness of ginger and garlic … basically it is loaded with spiciness, tanginess, hotness etc. Do try the aloo chole recipe as it is
Halwai Style Recipe
Delicous chole recipe
As already mentioned this aloo chole recipe calls for lots of spices alongwith chana masala powder. Aloo chole recipe is prepared in an onion tomato based gravy and the same is flavoured with ginger and garlic. Apart from that some powdered spices and kasuri methi are added. Cumin seeds and fenugreek leave have been dry roasted before adding, this not only enhances the flavour ut also darkens the colour of the dish. Indian goseberry i.e. awla is added while cooking chole to get a dark color. Peeled potato is boiled alongwith chole and thereafter mashed and added to the gravy.
1. Wash 1 cup chickpeas. Add 1 tsp ghee.
2. Rub ghee on chickpeas. This shall ensure that the skin of chickpeas remains intact.
3. Add enough water.
4. Soak chickpeas for 8-10 hours.
5. After 8-10 hours, discard the water. Add chickpeas to a pressure cooker.
6. In muslin cloth, tie 1-2 dried Indian gooseberry (sookha aawla).
7. Add this to chickpeas.
8. Add 1 tea bag.
9. Add salt to taste.
10. Add 2 cups of water.
11. Add 1 peeled potato.
12. Add 1 black cardamom and 1 cinnamon stick.
13. Pressure cook chickpeas for 10 minutes/8-10 whistles, till they become soft.
14. The skin will remain intact.
15. Take out the potato.
16. Crush it slightly.
17. Dry roast 1 tsp cumin seeds (jeera).
18. Dry roast 1 tbsp fenugreek leaves (kasuri methi).
19. Crush them and keep aside.
20. Heat 2 tbsp oil.
21. Slightly crush the remaining whole spices i.e. 1 black cardamom, 2 green cardamoms, 3 cloves, 6 black peppercorns and 1″ stick of cinnamon.
22. Add the crushed whole spices to the oil. Cook till aromatic.
23. Add 1 bay leaf. Add 1/2 cup chopped onions.
24. Cook until nice brown.
25. Add 1 cup pureed tomatoes.
26. Cook till oil oozes.
27. Add a pinch of turmeric powder.
28. Add 1 tsp red chili powder.
29. Add 2 tsp coriander powder. Cook the powdered spices for 1 minute.
30. Add 1/2 tsp grated ginger.
31. Add 1/2 tsp grated garlic. Cook for 1 minute or till the raw smell goes.
32. Add the crushed potato.
33. Add the boiled chickpeas.
34. Add 1 tsp pomegranate powder.
35.Add the dry roasted and crushed cumin seeds and fenugreek leaves.
36. Add salt to taste. (Remember we have added salt to the chickpeas while boiling them).
37. Add 1/2 tbsp chana masala powder. Cook everything well for 5-7 minutes.
38. Mash some boiled chickpeas and add to the gravy.
39. Add water as required.
40. Garnish with a handful of chopped coriander.
41. Garnish with a handful of chopped coriander.
42. Bon appétit: Serve aloo chole with poori of your choice.
PREP TIME 20 minutes + 8-10 hours of soaking time
COOK TIME 30 minutes
TOTAL TIME 10 hours + 50 minutes
• 1 cup chickpeas (kabuli chana)
• 1 tsp clarified butter (ghee)
• 1-2 dried Indian gooseberry (sookha aawla)
• 1 tbsp dried tea leaves (chai patti) /1 teabag
• 1 potato peeled
• Salt to taste
• 1 tsp cumin seeds (jeera)
• 1 tbsp fenugreek leaves (kasuri methi)
• 2 tbsp oil
• 1 bay leaf (tej patta)
• 2 black cardamom (badi elaichi)
• 2 green cardamoms (choti elaichi)
• 3 cloves (laung)
• 6 black peppercorns (sabut kali mirchi)
• 2 cinnamon sticks (dalchini)
• 1/2 cup finely chopped onion
• 1 cup pureed tomatoes
• A pinch of turmeric powder
• 1 tsp red chilli powder
• 2 tsp coriander powder
• 1/2 tsp grated garlic
• 1/2 tsp grated ginger
• 1/2 tbsp chana masala
• 1-2 tsp pomegranate (anaardana) powder as per taste
• A handful of chopped coriander leaves
1. Wash 1 cup chickpeas. Add 1 tsp ghee.
2. Rub ghee on chickpeas. This shall ensure that the skin of chickpeas remains intact.
3. Add enough water.
4. Soak chickpeas for 8-10 hours.
5. After 8-10 hours, discard the water. Add chickpeas to a pressure cooker.
6. In muslin cloth, tie 1-2 dried Indian gooseberry (sookha aawla).
7. Add this to chickpeas.
8. Add 1 tea bag.
9. Add salt to taste.
10. Add 2 cups of water.
11. Add 1 peeled potato.
12. Add 1 black cardamom and 1 cinnamon stick.
13. Pressure cook chickpeas for 10 minutes/8-10 whistles, till they become soft.
14. The skin will remain intact.
15. Take out the potato.
16. Crush it slightly.
17. Dry roast 1 tsp cumin seeds (jeera).
18. Dry roast 1 tbsp fenugreek leaves (kasuri methi).
19. Crush them and keep aside.
20. Heat 2 tbsp oil.
21. Slightly crush the remaining whole spices i.e. 1 black cardamom, 2 green cardamoms, 3 cloves, 6 black peppercorns and 1″ stick of cinnamon.
22. Add the crushed whole spices to the oil. Cook till aromatic.
23. Add 1 bay leaf. Add 1/2 cup chopped onions.
24. Cook until nice brown.
25. Add 1 cup pureed tomatoes.
26. Cook till oil oozes.
27. Add a pinch of turmeric powder.
28. Add 1 tsp red chili powder.
29. Add 2 tsp coriander powder. Cook the powdered spices for 1 minute.
30. Add 1/2 tsp grated ginger.
31. Add 1/2 tsp grated garlic. Cook for 1 minute or till the raw smell goes.
32. Add the crushed potato.
33. Add the boiled chickpeas.
34. Add 1 tsp pomegranate powder.
35. Add the dry roasted and crushed cumin seeds and fenugreek leaves.
36. Add salt to taste. (Remember we have added salt to the chickpeas while boiling them).
37. Add 1/2 tbsp chana masala powder. Cook everything well for 5-7 minutes.
38. Mash some boiled chickpeas and add to the gravy.
39. Add water as required.
40. Simmer till the oil surfaces.
41. Garnish with a handful of chopped coriander.
42. Bon appétit: Serve aloo chole with poori of your choice.
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