Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today.
aloo chole curry or aloo chana masala is a punjabi dish made with potatoes and white chickpeas. this aloo chole recipe is usually had for breakfast and is served with hot pooris fried in ghee
there are many variations of making aloo chole recipe from dry to semi gravy to a curry version. chole are made in so many ways in north india
this is a curry version of aloo chole .Aloo are soft and melt in the mouth and are not mashed. you can have this dish for lunch or dinner also. Enjoy aloo chole with roti, poori, bhature or naan.
Dont skip anardana in the below recipe . as per me this gives a different flavour to the aloo chole.
for more info about anardana (dried pomegranate seeds) click here.i hunted this specially for making this recipe
Ingredients
Chickpeas (kabuli chana) 1 cups
Potatoes 2 medium
½ inch ginger/adrak, julienned
Tea leaves 1 tablespoon
Oil/ghee 4 tablespoon { or use both oil and ghee in half half ratio}
Cumin seeds 2 tablespoons
Green chillies slit 4-5
Garlic paste 1 tsp
Ginger paste 1 tsp
Coriander powder 1 tablespoons
Cumin powder 1 tablespoons
Red chilli powder 1 1/2 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Tomatoes 2 medium
Salt to taste
chana masala powder:
1 bay leaf/tej patta
3-4 cloves/lavang
5-6 black pepper
1 inch cinnamon/dal chini
2 black cardamoms/badi elaichi
pomegranate seeds paste
2 tsp dry pomegranate seeds or sookha anardana
6 to 7 tsp water for grinding the pomegranate seeds
Method:
1.Wash and soak chickpeas in four cups of water overnight. Tie tealeaves in muslin cloth to form a bundle.Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked.Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla. Peel the boiled potatoes and cut them into one inch sized cubes.
2.Make a fine powder of the spices mentioned under the chana masala powder list in a dry grinder.make a paste of the dry pomegranate seeds. keep aside. if you want you can strain the pomegranate seeds paste.
3. In a pan heat 2 tbspoon oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside.
In same oil, add one teaspoon of cumin seeds,ginger garlic paste and saute till raw smell goes away,next add the drained chickpeas and stir in the pomegranate seeds paste.cook on a low to medium flame stirring occasionally, till the liquids dry up.now add the potatoes, tomatoes, green chilies, the ground chana masala powder, turmeric powder, cumin coriander powder ,red chili powder,a mchoor, salt and 1 cup of the strained chana stock.stir well and let the curry cook for 8-10 minutes on low to medium flame.
4.heat 1.5 tbsp ghee or oil in a small pan.add this hot oil or ghee to the chana mixture. stir and cook for 2-3 mins.then add ¾ to 1 cup water and continue to cook for further 4-5 minutes or till the gravy thickens. adjust seasoning as required by tasting chana masala .
5.heat the remaining ½ tbsp ghee or oil in the same small pan and add the hot oil or ghee to the chana masala. switch off the fire and stir in the ginger juliennes, coriander leaves and green chilies.
6.serve aloo chole hot with bhaturas,onion slices and lemon wedges.
aloo chole curry or aloo chana masala is a punjabi dish made with potatoes and white chickpeas. this aloo chole recipe is usually had for breakfast and is served with hot pooris fried in ghee
there are many variations of making aloo chole recipe from dry to semi gravy to a curry version. chole are made in so many ways in north india
this is a curry version of aloo chole .Aloo are soft and melt in the mouth and are not mashed. you can have this dish for lunch or dinner also. Enjoy aloo chole with roti, poori, bhature or naan.
Dont skip anardana in the below recipe . as per me this gives a different flavour to the aloo chole.
for more info about anardana (dried pomegranate seeds) click here.i hunted this specially for making this recipe
Ingredients
Chickpeas (kabuli chana) 1 cups
Potatoes 2 medium
½ inch ginger/adrak, julienned
Tea leaves 1 tablespoon
Oil/ghee 4 tablespoon { or use both oil and ghee in half half ratio}
Cumin seeds 2 tablespoons
Green chillies slit 4-5
Garlic paste 1 tsp
Ginger paste 1 tsp
Coriander powder 1 tablespoons
Cumin powder 1 tablespoons
Red chilli powder 1 1/2 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Tomatoes 2 medium
Salt to taste
chana masala powder:
1 bay leaf/tej patta
3-4 cloves/lavang
5-6 black pepper
1 inch cinnamon/dal chini
2 black cardamoms/badi elaichi
pomegranate seeds paste
2 tsp dry pomegranate seeds or sookha anardana
6 to 7 tsp water for grinding the pomegranate seeds
Method:
1.Wash and soak chickpeas in four cups of water overnight. Tie tealeaves in muslin cloth to form a bundle.Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked.Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla. Peel the boiled potatoes and cut them into one inch sized cubes.
2.Make a fine powder of the spices mentioned under the chana masala powder list in a dry grinder.make a paste of the dry pomegranate seeds. keep aside. if you want you can strain the pomegranate seeds paste.
3. In a pan heat 2 tbspoon oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside.
In same oil, add one teaspoon of cumin seeds,ginger garlic paste and saute till raw smell goes away,next add the drained chickpeas and stir in the pomegranate seeds paste.cook on a low to medium flame stirring occasionally, till the liquids dry up.now add the potatoes, tomatoes, green chilies, the ground chana masala powder, turmeric powder, cumin coriander powder ,red chili powder,a mchoor, salt and 1 cup of the strained chana stock.stir well and let the curry cook for 8-10 minutes on low to medium flame.
4.heat 1.5 tbsp ghee or oil in a small pan.add this hot oil or ghee to the chana mixture. stir and cook for 2-3 mins.then add ¾ to 1 cup water and continue to cook for further 4-5 minutes or till the gravy thickens. adjust seasoning as required by tasting chana masala .
5.heat the remaining ½ tbsp ghee or oil in the same small pan and add the hot oil or ghee to the chana masala. switch off the fire and stir in the ginger juliennes, coriander leaves and green chilies.
6.serve aloo chole hot with bhaturas,onion slices and lemon wedges.
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