Aloo chana recipe (Punjabi Aloo chole masala)

Aloo chana recipe or aloo chole recipe – boiled potatoes and chickpeas are simmered in punjabi style onion-tomato gravy.

White chickpeas or kabuli chana is one of the favorite beans of my family. I do cook with this beans at least once a week.

That is the reason you will find many different variation of making chana –
chole made in pressure cooker
chole palak
No onion no garlic chole masala
pindi chole
amritsari chole

Here I have soaked the dried safed chana overnight and then pressure cooked them. Alternately you can use canned chickpeas as well. In that is the case, no need to pressure cook. You can use them directly. Only difference will be the color of the chana. Because I have used tea bags in the pressure cooker with makes the darker color chole.

The gravy made here for aloo chana is almost similar to other punjabi chole recipe which has onion tomato in it. Also the spice powders are also similar. The most flavors come from anardana powder, garam masala and amchur powder. And the hearty potato adds volume and texture to the curry.

Aloo or potato is very versatile vegetable and can be paired up with anything. The combination of aloo and chole is too good. Do give this a try, I am sure you will also like it.

How to make aloo chana recipe (Step by Step Photos):

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1) Wash the dried chana under running cold water till water runs clear.

2) Soak them in enough water for at least 8 hours or overnight. After soaking time, they will get doubled in size. Discard the soaking water.

3) Add fresh 2 cups of water. Also add black cardamom, cinnamon stick and tea bags.

4) Cover the cooker with lid, put the weight on and turn the heat on high. Pressure cook it for 2 whistles on High + 15 mins on low heat. Or cook it till they are soft and cooked. Let the pressure go down by itself then open the lid. because of the tea bags, water and chata get darker color. Discard the tea bags and whole spices.

5) Also boil the potato in pressure cooker or microwave. You can use leftover boiled potato as well.

6) Heat the oil in a pan on medium heat. Once hot add chopped onions. Sprinkle some salt, so onions cook faster.

7) Cook till they are translucent pink and softened.

8) Now add chopped green chili, ginger paste and garlic paste.

9) Mix well and saute for a minute or till the raw smell of ginger garlic goes away.

10) Now add pureed tomatoes.

11) Cook till all the moisture evaporates. Do stir in between. If it splutters a lot, you can partially cover the pan.

12) Now add all the spice powders (turmeric powder, red chili powder, cumin powder, coriander powder, anardana powder, garam masala and amchur powder).

13) Mix well and cook for a minute.

14) Now add cooked chana along with its water.

15) Also add cubed potatoes.

16) Mix well and bring it to a boil.

17) Simmer for 5-7 minutes or till you get the desired gravy consistency.

18) Lastly add chopped cilantro and turn off the stove.

19) Stir well and it is ready.

Serve the Aloo chole. If not serving right away then keep it covered so it stays warm till the time of serving.

Serving suggestions: Serve aloo chana masala with bhatura or poori or paratha or kulcha. On side serve some mango pickle, sliced onion and lemon wedges. Here in the photo, you can see I have served with aloo bhatura.

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4.5 from 2 votes

Aloo chana recipe (Aloo chole recipe)

US measuring cups are used (1 cup = 240 ml)

Course Main Course

Cuisine North Indian, Punjabi

Prep Time 8 hours 15 minutes

Cook Time 40 minutes

Total Time 8 hours 55 minutes

Servings 2 servings

Author Kanan

Ingredients

For pressure cooking:

• ½ cup Dried white chickpeas (Chole or kabuli chana or safed chana)
• 1 ½ cups Water
• ½ inch Cinnamon stick
• 2 Black cardamom
• 1 Tea bags

For aloo chana recipe:

• 1 medium or ¾ cup Potatoes boiled, peeled and cubed
• 1 tablespoon Oil
• ½ of medium or ½ cup Onion finely chopped
• 1 teaspoon Ginger paste or freshly grated or crushed
• 1 teaspoon Garlic paste or freshly grated
• 1 Green chili chopped finely
• 2 small or ¾ cup Tomato pureed
• Salt to taste
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• ½ teaspoon Cumin powder
• ½ teaspoon Garam masala
• 1 teaspoon Anardana powder (dried pomegranate seeds powder)
• 1 teaspoon Amchur powder (dried mango powder)
• 2 tablespoons Cilantro or coriander leaves chopped finely

Instructions

Soaking and pressure cooking chole:

• Wash the dried chana under running cold water till water runs clear.
• Soak them in enough water for at least 8 hours or overnight.
• After soaking time, they will get doubled in size. Discard the soaking water.
• Add fresh 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 + 15 mins on low heat. Or cook it till they are soft and cooked.
• Let the pressure go down by itself then open the lid. because of the tea bags, water and chata get darker color. Discard the tea bags and whole spices.
• Also boil the potato in pressure cooker or microwave. You can use leftover boiled potato as well.

Making aloo chana recipe:

• Heat the oil in a pan on medium heat.
• Once hot add chopped onions. Sprinkle some salt. Cook till they are translucent pink and softened.
• Now add chopped green chili, ginger paste and garlic paste. Mix well and saute for a minute.
• Now add pureed tomatoes. Cook till all the moisture evaporates. Do stir in between. If it splutters a lot, you can partially cover the pan.
• Now add all the spice powders. Mix well and cook for a minute.
• Now add cooked chana along with its water. Also add cubed potatoes.
• Mix well and bring it to a boil.
• Simmer for 5-7 minutes or till you get the desired gravy consistency.
• Lastly add chopped cilantro
• and turn off the stove.

*Nutrition information is a rough estimate for 1 serving

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