Vegan Recipes
ByNabeela Dastagir
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Aloo Chole, an old-fashioned dish often served for breakfast in Punjab, boasts a thick, spicy gravy with succulent chickpeas. It’s simple to make and has a pretty tangy, umami taste.
I was raised in KPK, Pakistan. But I’m still a huge fan of Punjabi-style Aloo Chole or Aloo Chana, and my family likes to savor this recipe for breakfast.
This southern delight has a bold texture and strong taste, and I’m sure you will forget the Chicken or beef recipes after eating this tangy chickpea curry.
Aloo Chole curry is an easy, peasy recipe; you just need chickpeas, potatoes, ground spices, and some garam masala. To give it a flavor of chicken curry, I will also use chicken cubes; my homies are die-hard chicken fans and want the same taste in vegan curries. That’s why I’m using chicken cubes in it.
Note:Everyone has a unique style of making the Aloo Chole recipe, and I will make it my way. I’m sure you will start licking your plate clean after trying my recipe.
Why We Love Aloo Chole Or Aloo Chana Recipe?
- Balance Flavor:Aloo Chole has a balanced flavor profile, unlike other spicy dishes. Combining potatoes (aloo) and chickpeas (chole) creates a harmonious blend of textures and flavors.
- Versatile:This recipe is so versatile that you can customize it according to your preference. You can add Chicken, carrots, capsicum, or other vegetables.
- Easy To Make:Aloo Chana or Aloo Chole recipe is easy. You don’t need fluffy ingredients or spices to bring a subtle tangy and creamy flavor.
- Too Much Healthy:I love Aloo Chole because it’s so much nutritious. The main ingredient, chickpeas (chana), is the main source of plant-based protein and fiber. Plus, potatoes are also a great source of carbohydrates.
Other Breakfast Recipe: Beef Paya
Ingredients
- Chickpeas:Chickpeas or Chanas are the main ingredient. I’m using kabuli chana. Canned Chickpeas are not recommended for this recipe; they will decompose at the end of the recipe.
- Oil:I’m using a mix of soya bean and canola oil.
- Potatoes:I’m using sweet potatoes, which will further enhance the texture of this Punjabi delight.
- Tomatoes:You can use tomato paste or simply chopped tomatoes; they will make the gravy thick and improve the depth of flavors.
- Onions:I cut the onions into large slices, and you can opt for a food chopper for finely minced onions. Stick to white onions instead of red for the best flavor.
- Garlic Ginger Paste:I will add garlic ginger paste to the curry for the tantalizing aroma. This ingredient is a must-have to elevate the taste of the recipe.
- Green Chilis & Coriander:Green Chilis will give a little fiery flavor to Aloo Chole curry. At the same time, Coriander will be used for garnishing.
- Chicken Cube:I’m using Knorr Chicken Cube to add a chicken flavor to my aloo chole gravy. This is an optional ingredient, but you can buy it fromAmazonif you desire it.
- Spices: In spices, I’m using some basic ground spices (Turmeric powder, red chili powder, salt) and dry coriander powder, and in Garam Masala, I’m using Star anise, cinnamons, black pepper, and cumin.
How Do You Make Aloo Chole Or Aloo Chana?
- First, heat the oil in a wok or pan for a minute. Toss the onions in the pan and fry it for a minute. Don’t let the onions turn brown.
- Remove the onions from the pan and put them into a juicer, along with chopped tomatoes and green chilis. Turn on the juicer machine and grind all the stuff. This is a super solid way to diffuse the taste of natural ingredients in the recipe and save your cooking time.
- Add garam masala (Cumin, cinnamons, black pepper, and star anise) to the pan or wok, and add ginger garlic paste. Fry this medley for one minute on low flame.
- Once the garam masala leaves the taste in oil, add that paste of onion, tomatoes, and green chili to the pan. At the same time, sprinkle the ground spices – turmeric powder, red chili powder, dry coriander powder, and salt. Remember a splash of water to keep the spices from burning. Stir it up for 1 or 2 minutes over medium heat.
- It’s time to add potatoes to the gravy; keep the potato pieces small so that they decompose quickly. I’m adding a chicken cube for a savory and umami-rich flavor. Plus, add half a cup of water to make the potatoes mushy. Stir and let it simmer for 7 to 8 minutes on medium heat.
- Next, introduce the chickpeas (Chana or Chole), our star ingredients. I’ve pre-boiled half a kilo in the pressure cooker. Sauté the curry on medium for five minutes, allowing the chickpeas to soak in the spices, enhancing their savory goodness. While stirring, keep a gentle touch to prevent the chickpeas from breaking down.
- In the last step, add a half cup of water and leave the curry on high flame for 2 minutes.
Nabeel’s Pro Tip
Add 2 – 3 tablespoons of yogurt in step 6 to add creamy flavor to the Aloo Chole recipe. This improves the texture and hue of the gravy and balances the spices.
Secondly, make sure to use the chicken cube to give your curry a flavor of slow-cooked Chicken. This is the secret ingredient that instantly elevates the taste of Aloo Chole, give it a try, and you will thank me later.
FAQs
To get the thick gravy of Aloo Chole, use less water and amp up the tomato paste. Just ensure there’s sufficient water to prevent sticking. You can also go for yogurt to add thickness to your gravy.
You can customize the spice level by adjusting the quantity of red chili powder or using milder spices. Also, use a small amount of green chilis in the curry to reduce the heat of spices.
Aloo Chole is flavorful due to its blend of spices, including cumin, Coriander, garam masala, and ground spices, along with the richness of potatoes and chickpeas. You can further elevate the flavors by adding chicken cubes and yogurt.
Aloo Chole Variations
I like to put my personal touch on Aloo Chana or Aloo Chole, making it unique and distinct from other recipes. It’s my way of adding a special twist.
I have done many experiments with the recipe, making it a bit delicacy. I have found that adding a minute amount of cinnamon, cloves, and yogurt is the secret way to intensify the flavors and boost the taste of the Aloo Chole recipe.
If you want more flavor in the Aloo Chana recipe, just add a minute of pickling spices, including mustard seeds, fenugreek, and fennel. Add the pickle oil at the end for a more tangy and aromatic twist.
What To Serve With Aloo Chole?
Personally, presenting something unique alongside Aloo Chole earns extra points for me. My kids like pickles, so I opt for mined mix pickles. It makes a pretty zesty contrast with Aloo Chana.
No doubt, the warm chapati or roti is a must-have item to serve with the recipe, but you can also place a bowl of white rice along with Aloo Chole. Many people love to add gravy of Aloo Chole on white rice, and it’s so yummy.
Aloo Chana Recipe
Aloo Chole, an old-fashioned dish often served for breakfast in Punjab, boasts a thick, spicy gravy with succulent chickpeas. It's simple to make and has a pretty tangy, umami taste.
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Cook Time 40 minutes mins
Ingredients
- 0.5 KG Chickpeas (Chana)
- 3 Chopped Tomatoes
- 1 White Onions
- 2 Potatoes
- 1 tbsp Garlic & Ginger Paste
- Coriander (For garnishing)
- 3 Green Chilis
- 1 tbsp Turmeric powder
- 1 tbsp Red chili powder
- 1 tbsp Dry Coriander powder
- 1 tbsp salt (Adjustable according to taste)
- 1 tbsp Cumin
- 1/2 tbsp Black pepper powder
- 1 Star anise
- 2 Cinnamons
- 1 Chicken Cube (Optional)
Instructions
Boil The Chana (Chickpeas)
Soak the chana for 2 hours, remove the water, and toss them in a pressure cooker. Add 1 tablespoon of salt to give chickpeas a flavor. Add 4 glasses of water and pressure cook the chickpeas for 45 minutes to 1 hour.
Cooking Aloo Chana
Heat 1 cup of oil in a pan, add 1 onion (sliced), fry for a minute, avoiding browning the onion.
Remove the onions from the pan and transfer them to a juicer machine for grinding. Also, add tomatoes and green chilis together for a quick and flavorful blend. This will save both time and preserve the natural essence in your recipe.
Add garam masala (cumin, cinnamon, black pepper, and star anise) and ginger-garlic paste to the pan. Sauté on low flame for a minute.
Add the onion-tomato-green chili paste after garam masala infuses its flavor. Sprinkle ground spices (turmeric powder, red chili powder, and salt), add a splash of water, and stir for 1-2 minutes on medium heat.
Add potatoes (small pieces) to the gravy for quick cooking. Introduce a chicken cube for savory richness. Simmer for 7-8 minutes on medium heat.
Now, our key players are the chickpeas (Chana or Chole). Sauté on a medium flame for five minutes, enhancing their savory goodness. Stir gently.
In the final step, add half a cup of water and let the curry simmer on high flame for 2 minutes.
Video
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