How to make Aloo Chole -

Potatoes and kabuli chana cooked with spices go well with puris.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chickpeas, Potatoes (आलू)

Cuisine : Punjabi

Course : Main Course Vegetarian

Aloo Chole

Aloo Chole Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Aloo Chole Recipe

  • Chickpeas 1 1/2 cups

  • Potatoes 2 medium

  • Tea leaves 1 tablespoon

  • Dried Indian gooseberry (amla) 2-3

  • Oil 5 tablespo for shallow frying

  • Cumin seeds 2 tablespoons

  • Green chillies slit 4-6

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Coriander powder 2 tablespoons

  • Cumin powder 2 tablespoons

  • Red chilli powder 1 1/2 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Salt to taste

  • Pomegranate seeds (anardana) 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Tomatoes 2 medium


Step 1

Wash and soak chickpeas in four cups of water overnight. Tie tealeaves and amla in muslin cloth to form a bundle.

Step 2

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.

Step 3

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.

Step 4

Heat two tablespoons of oil in a pan, add one teaspoon of cumin seeds, slit green chillies, garlic paste, ginger paste, coriander powder, cumin powder, red chilli powder, amchur powder, one cup of cooking stock and stir.

Step 5

In another pan heat sufficient oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside.

Step 6

Add boiled chickpeas to the masala, add some more cooking stock and salt. Cook on high heat. Roast the remaining cumin seeds and anardana and crush. Add fried potatoes to the chole and mix.

Step 7

Add the crushed masala, garam masala powder and mix. Add a little water or stock. Cut the tomatoes into quarters. Heat three tablespoons of oil in a pan, add tomatoes and sauté for a few minutes.

Step 8

Adjust seasoning in the chole, add the tomatoes and simmer for few minutes Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.