This chana aloo masala is a must make Punjabi curry. This makes a healthy, flavorful, protein-packed vegetarian dinner (+vegan & GF).
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❤️About This Recipe
In India, aloo chole is usually served as a breakfast with poori or bhatura with a side of mango pickle.
Apart from serving as breakfast, it makes a filling and comforting meal when served with a simple bowl of rice or any Indian flatbread.
This chana aloo masala makes the perfect weeknight dinner. Leftovers make next-day lunch. Such a timesaver!
Just like chole recipe, this aloo chole has typical Punjabi gravy which is made from onion, tomato and few spices.
🧾Ingredient Notes
Here is the pic of the ingredients required to make this simple, easy and flavorful chana aloo recipe. All the ingredients are basic and easily available in any Indian pantry.
Chickpeas: I always prefer to use dry chickpeas (that I soak overnight and boil in a pressure cooker - Instant pot). But of course, you can use canned chickpeas instead. And that will cut down some prep time and cook time.
Whole spices & Teabag: cinnamon stick, black cardamoms and teabag are added while boiling the chana. The spices add a nice aromatic flavor to the chickpeas, while teabag makes them darker in color.
Potato: For this aloo chole recipe, you’ll need a boiled potato. I usually boil potatoes in instant pot. When it comes to Indian cooking, I recommend using Yukon gold or red skin potatoes. Never use Idaho or russet potatoes.
Chana masala powder: It is readily available in any Indian grocery store. Instead, you can simply use garam masala.
👩🍳Step By Step Photo Instructions
Soaking, Boiling Chickpeas:
1) Wash the dried chickpeas under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.
2) Then soak in enough water (2 inches above) for at least 8 hours or overnight. Did you forget to soak ahead of time? No worries check out my quick soaking method in the notes below.
3) Now discard the soaking water, take soaked chana and freshwater in the pressure cooker. Add whole spices (cinnamon, black cardamoms) and teabag.
4) Cover the cooker with the lid, put the weight on and cook for 1 whistle on HIGH + 20 minutes On LOW. Let the pressure go down naturally, then open the lid. Discard the tea bag and spices.
- Cook in instant pot: takes about 10-15 minutes (see the details here - Instant pot chickpeas)
Making Chana Aloo Masala:
1) Heat the oil in a pan on medium heat. Once hot add chopped onions and sprinkle a little salt to speed up the cooking process. Cook until they turn soft and translucent or light pink in color.
2) Then add ginger, garlic paste and green chilies. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.
3) Now add pureed tomatoes.
4) Cook until most of the moisture from puree evaporates and becomes a thick paste.
5) Now add remaining salt and spice powders (turmeric powder, red chili powder, coriander powder, cumin powder, chana masala, amchur, anardana powder).
6) Mix well and cook for a minute. Oil may start to ooze out from the masala.
7) Now add boiled chana (along with its boiling water) and boiled, cubed potato. Note: If the boiled chickpeas have too much water then do not add all. Just add enough to make a gravy consistency.
8) Mix everything well and let it simmer for 6-7 minutes so the chole and potato get a chance to absorb the masala flavor.
9) Lastly, garnish with chopped cilantro.
10) Mix and aloo chole is ready to serve.
💭Expert Tips
Quick Soaking Method for chickpeas: Take washed chana and plenty of water in a saucepan. Turn the heat on HIGH and let it come to a boil and then continue boiling for 5 minutes. Then turn off the stove. Cover the pan with the lid and let it rest for 1 hour. When you take a look at chana after 1 hour, they will be the same as overnight soaked.
If you are using canned chickpeas, then no need to pressure cook them. But you need to rinse canned chickpeas. Also, the whole spices we added in the pressure cooker (skip the teabag), add those into the hot oil and then add onions and continue.
🍽 Serving Ideas
- To make a healthy meal, serve chana aloo with cooked basmati rice or quinoa or millet.
- This aloo chole tastes good with any Indian bread like paratha, naan or tandoori roti.
- Traditionally in India, chole is served with poori or bhatura. These two are deep-fried so it makes a very indulging meal.
- On the side, you can have mango pickle or Indian onion salad and a bowl of yogurt or raita. The cooling effect and creaminess of yogurt will soothe your palate from the warmth and spicy flavor of the curry.
Check Out Other Chickpea Recipes
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📋 Recipe Card
Chana Aloo Masala (Aloo Chole)
Ingredients
For Boiling Chana:
- 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 Chana Aloo Masala:
- 1 medium or ¾ cup Potatoes boiled, peeled and cubed
- 1 tablespoon Oil
- ½ cup Red 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 Chana masala powder
- 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, Boiling Chickpeas:
- Wash the dried chickpeas under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.
- Then soak in enough water (2 inches above) for at least 8 hours or overnight. Did you forget to soak ahead of time? No worries check out my quick soaking method in the notes below.
- Now discard the soaking water, take soaked chana and freshwater in the pressure cooker. Add whole spices (cinnamon, black cardamoms) and teabag.
- Cover the cooker with the lid, put the weight on and cook for 1 whistle on HIGH + 20 minutes On LOW. Let the pressure go down naturally, then open the lid. Discard the teabag and spices.
- - Cook in instant pot: takes about 10-15 minutes (see the details here - Instant pot chickpeas)
Making Chana Aloo Masala:
- Heat the oil in a pan on medium heat. Once hot add chopped onions and sprinkle a little salt to speed up the cooking process. Cook until they turn soft and translucent or light pink in color.
- Then add ginger, garlic paste and green chilies. Saute for 30-40 seconds or until the raw smell of ginger-garlic goes away.
- Now add pureed tomatoes. Cook until most of the moisture from puree evaporates and becomes a thick paste.
- Now add remaining salt and spice powders (turmeric powder, red chili powder, coriander powder, cumin powder, chana masala, amchur, anardana powder). Mix well and cook for a minute. Oil may start to ooze out from the masala.
- Now add boiled chana (along with its boiling water) and boiled, cubed potato. Note: If the boiled chickpeas have too much water then do not add all. Just add enough to make a gravy consistency.
- Mix everything well and let it simmer for 6-7 minutes so the chole and potato get a chance to absorb the masala flavor.
- Lastly, garnish with chopped cilantro. Mix and aloo chole is ready to serve.
Harish
Is der any substitute ingredient for anardana powder
Kanan
No substitute for anardana powder.
Please skip it.