Aloo Chole Recipe (Potato & Chickpeas Curry)

Aloo chole recipe is an Indian dish that is mixed with chickpeas, potatoes, tomatoes and different spices & herbs. It is a vegan-friendly dish that is best eaten with roti flatbread or rice.

Jump to:

• 🥘 Recipe Ingredients
• 📖 Things to do first before cooking
• 🔪 Step by Step Instruction
• 💭 Variation & Tips
• 🧾Question and Answer
• Other Indian Food Recipes
• 📋 Recipe Card
• 💬 Comments

Indian cuisines have one of the best vegetarian dishes in the world. Their food is as tasty as meat dishes. One time, I went to an Indian restaurant that serves only vegetarian dishes, recommended by my friend from India. And it is there I ate their Aloo Chole.

In Hindu, Aloo means "Potato" while Chole means "Chickpeas". The dish is made from dried chickpeas that were soaked in water overnight, which was boil in water to make it soft. After that, the potatoes and chickpeas are cook in oil in the pan which is added with different spices.

This is one of my favorite vegetarian dish which is spicy, hot, and flavorful. And because I love this food, I am going to show my version of how to make Aloo Chole.

🥘 Recipe Ingredients

Here are my few important ingredients I use to make my delicious Aloo Chole recipe:

CHICKPEAS- I am using dried chick peas/garbanzo beans which I soaked in the water before cooking them. I prefer dried beans because it is fresh and it contains more nutrients than canned chickpeas.

POTATOES: Along with chick peas, potatoes is one of the main vegetable ingredients for this recipe.

TOMATOES: I am using fresh tomatoes to help make the sauce thick and red

SPICES & HERBS: I am using different spices for making my dish flavorful. These spices include garam masala, bay leaves, curry, coriander, red chili & cumin powder, and cumin seeds. One thing to remember that most Indian recipes use many spices, which makes it delicious.

📖 Things to do first before cooking

Before you start cooking this recipe, you must soak the dried garbanzo beans or chickpeas in water overnight. This will help make the chickpeas soft which will be easier and take less time to boil. I usually boiled between 45 minutes to 1 hour to make sure it is soft.

If you don't soak it overnight, you will need a longer time just to boil the dried beans. Once you are done boiling the chickpeas and check if it is soft, then that is the time you can start cooking Aloo Chole.

🔪 Step by Step Instruction

As long you have the ingredients, cooking this recipe is simple and straightforward.

Firstly, I add vegetable oil to the pan, and once it becomes hot I added the cumin seeds. Next, you add the ginger, garlic, and bay leaves and give a stir before you add the onion.

And then I add the potatoes and once it is cooked then I add the chopped tomatoes. After that, I added the spices, except the Garam Masala, which I stir for few minutes before I add the chickpeas.

Lastly, add water and then garam masala. Let it simmer for 5 minutes before you turn off the heat and you are done.

💭 Variation & Tips

• The flavor or the taste tends to get stronger in the next day
  
• You can use canned peeled tomatoes instead of fresh tomatoes
  
• It is better to use Chickpeas stock than water since it does not make the sauce bland.
  
• To cook the chickpeas faster, it is better to use pressure cooker which takes only 30 minutes to make it soft
  
• Boiling the potatoes first before putting into the chickpeas will help cook the aloo chole faster and helps retain the sauce.

🧾Question and Answer

Other Indian Food Recipes

Here are other delicious Indian food recipes to try at home:

• Aloo Baingan (Eggplant Masala)
• Spicy Prawn Masala