Name: Aloo Chole Curry
Prep time: 15 min
Cook time: 25 min
Total time: 520 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup White Chickpeas, kabuli chana, soaked, fully boiled and drained; 2 medium Potato, peeled and cut into large cubes; 2 medium Onion, finely chopped or pureed; 2 medium Tomato, pureed; 1½ tbsp Ginger-Garlic Paste, fresh; 2 Green Chili Pepper, slit; 3 tbsp Cooking Oil, neutral oil; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; 1 tsp Red Chilli Powder, adjust to taste; 1½ tsp Ground Coriander, dhania; 1½ tbsp Chole Masala, commercial chole masala or garam masala; 1 tsp Salt, to taste; 1½ cup Water, for the gravy; 2 tbsp Coriander Leaves, chopped

8 hr 40 mintotal

40 min hands-on8 hr hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Heat the cooking oil in a deep pan or pressure cooker over medium heat. Add the cumin seeds and allow them to crackle.
Add the finely chopped onions and fry patiently until they turn deep golden brown. This is the foundation of a rich, robust gravy.
Add the ginger garlic paste and slit green chillies. Sauté for a minute until the raw smell vanishes.
Pour in the tomato puree. Add the turmeric powder, red chilli powder, coriander powder, and salt. Cook the masala until it thickens, turns glossy, and oil separates from the mixture.
Add the potato cubes and sauté them in the roasted masala for 3-4 minutes to coat them beautifully.
3–4 min
Add the fully boiled white chickpeas (chole) along with the Chole Masala powder. Stir well to combine.
Pour in the water. If using a pressure cooker, close the lid and cook for 2 whistles on medium heat to cook the potatoes. If using an open pan, cover and simmer for 15-20 minutes until the potatoes are completely tender.
15–20 min
Once cooked, press a few pieces of potato and chickpea against the side of the pan to mash them. That thickens the gravy on its own. Finish with fresh coriander and serve.

How to tell it's done

Soft, buttery chickpeas and melt-in-the-mouth potato chunks completely enveloped in a thick, intensely spiced, and savory brown gravy.

Getting it right

Tip

Mashing a few of the potatoes and chickpeas at the end is the homestyle trick. It releases starch into the liquid and turns a watery broth into a thick, restaurant-style gravy.

What to serve it with

A deeply satisfying Sunday meal. Indisputably best when served piping hot with fluffy Bhaturas or Jeera Rice.

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