Aloo Chole or Aloo Chana masala is a punjabi dish made with potatoes and chickpeas. This dish goes well with Bhatura, Poori or Paratha. On side serve some mango pickle, sliced onion and lemon.
Wash dried chana under running cold water till water runs clear.
Soak for at least 8 hours or overnight. Next morning chana will have doubled in size. Discard the soaking water.
Add 2 cups of water. Also add black cardamom, cinnamon stick and tea bags.
Cover the cooker with lid, put the weight on and turn the heat on high. Pressure cook it for 2 whistles on High. Let the pressure go down by itself then open the lid.
Peel and then boil the potatoes in a pot around 10 minutes. Poke them with a knife and then drain water, keep aside.
Heat the oil in a pan on medium heat. Once hot add chopped green chili stir for 1 minute. Now add chopped onions. Cook till slightly brown.
Now ginger paste and crushed garlic. Mix well and saute for a minute or till the raw smell of ginger garlic goes away. Add finely chopped tomatoes.
Cook till all the moisture evaporates. Do stir in between. If it splutters a lot, you can partially cover the pan.
Now add the spices: turmeric powder, red chili powder, cumin powder, coriander powder. Stir well and cook for a minute until all spices get mixed.
Now add cooked chana along with its water. Mix 2 minutes.
Also add cubed potatoes. Mix well and bring it to boil.
Simmer for 5-7 minutes or till you get the desired gravy consistency.
Lastly add chopped coriander and turn off the stove. The Chole is ready to serve.
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