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Chole Aaloo


  • Salt
  • 1 Onion
  • 1 Bay Leaf
  • 1 Potatoes
  • 1 Tbsps Oil
  • 100 Gms Tomato
  • 1 Tsp Cumin Seeds
  • 1 -1/2 Chhole Masala
  • 1 Tsp Red Chili Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Anardana Powder
  • 1/2 Tsp Ginger-Garlic paste
  • 200 Gms Kabuli Channa (White Chickpeas)

For Garnishing:

  • 1/2 Lime
  • 1 Green Chillies
  • Coriander Leaves


  1. Boil Potato.
  2. Soak Chickpeas overnight, wash and pressure cook it in 4 cups of water till soft, Keep it aside with water.
  3. Make Ginger-Garlic paste.
  4. Make Onion Paste.
  5. Make Tomato Paste.
  6. Mix both Ginger-Garlic and Onion paste together.
  7. Peal and Dice the boiled potato into medium cubes.
  8. Now Heat oil, once heated add bay leaf, cumin seeds, mixed paste and fry till onion changes color.
  9. Add tomato paste and Cook till oil separates.
  10. Now add Red chili powder, Turmeric Powder, Coriander Powder and Chhole Masala. let it cook for 2 minuits.
  11. Drained and add Kabuli Channa, diced potatoes, Salt, Anardana Powder and mix well, 1 bowl leftover chickpeas water, mix well, cover and let it cook on a medium flame for 15 mins.
  12. Once chole, Potato and masala is mixed, Garnish with coriander leaves, lime and green chillies and serve hot with Roti or Methi Paratha.

Note:The vegetable will be semi gravy, not too watery not too thick.

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