Chole Aloo Masala (White Chickpeas & Potato)

Print Recipe
Chole Aloo Masala (White Chickpeas & Potato )
Hey fellow food lovers, Hope you are having a great day . In our today’s menu we have a spicy Chickpeas and potato dish which is a perfect for Lunch and Dinner meal or whenever you want to eat something special . It’s intense spicy flavors makes it extremely delicious. So let’s begin….
Cuisine Indian
Cuisine Indian
  1. Start with soaking the White Chickpeas for 8 to 10 hours .
  2. Now in a pressure cooker Add White Chickpeas along with Potatoes , Baking soda , Salt and Water and cook till 2 whistles on high flame then reduce the flame to low and cook for another 7 to 8 Minutes.
  3. Keep it aside as the pressure cool down take the boiled potatoes out and cut it into cubes .
  4. to make the gravy start with heating the Cooking oil in a pan or a skillet .
  5. Then add Cumin seeds and Bay leaves into it.
  6. Let the Cumin crackle then add Chopped Onions to the pan .
  7. Cook the onions till it gets golden brown in color.
  8. Time to Add the "Spice paste" along with Turmeric , Coriander powder, Red Chilly powder and salt .
  9. Mix thoroughly and cook for 3-4 minutes by stirring regularly.
  10. Add Pureed Tomatoes and give it a good mix . Then Cover and let it cook .
  11. We would cook everything till the oil starts to ooze from the sides of the pan.
  12. Now add the Boiled Potatoes and mix well. Cover it and Cook for 2 to 3 minutes .
  13. It's time to add the Chickpeas along with the stock (Water) .You can adjust the water quantity as per your preference.
  14. Mix it well and cover it with a lid .
  15. Let it come to a boil then reduce the flame to low and let it simmer for 8 to 10 minutes.
  16. Finally Garnish it with Green Coriander leaves and mix. Now switch off the gas stove .
  17. Time to enjoy delicious and Spicy Chickpeas and potato curry with hot Roti , Rice , Paratha or Naan . Hope this recipe comes out great for all of you.

Be the first to comment

Leave a Reply

Your email address will not be published.