Aloo Chole
A hearty North Indian curry featuring tender chickpeas and potatoes simmered in a spiced tomato-onion gravy.
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Ingredients
- 2 cups Chickpeas (boiled or canned)
- 2 medium Potatoes (peeled and cubed)
- 1 large Onion (finely chopped)
- 1 cup Tomato puree
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 2 teaspoons Chole Masala powder
- 1/2 teaspoon Garam masala
- 1/4 cup Fresh cilantro (chopped)(optional)
- 1 teaspoon Salt
Instructions
- 1
Heat oil in a heavy-bottomed pan and add cumin seeds until they sizzle.
- 2
Add the chopped onions and sauté until they turn golden brown.
- 3
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- 4
Add the tomato puree, turmeric, and salt, cooking until the oil starts to separate from the masala.
- 5
Add the cubed potatoes and a splash of water; cover and cook for 8-10 minutes until potatoes are nearly tender.
- 6
Add the chickpeas and Chole Masala, stirring well to coat everything in the spice base.
- 7
Add 1 cup of water, cover, and simmer for another 10 minutes to allow flavors to meld.
- 8
Sprinkle with garam masala and garnish with fresh cilantro before serving hot.
Nutrition per Serving
285
Calories
9g
Protein
42g
Carbs
10g
Fat
8g
Fiber
5g
Sugar
620mg
Sodium
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