Aloo Chana Masala | Aloo Chole Recipe

Aloo Chana Masala or Aloo Chole recipe with step by step pictures. Aloo chole is a Punjabi gravy dish that is served as an accompaniment with Indian flatbreads like chapathis, naans and especially bhaturas.

It is made with potatoes and chickpeas (white chana / Garbanzo beans) in an onion and tomato based gravy along with spices. Aloo chana gives the best of  both chana and potatoes in one single dish. Its spicy, aromatic and lip smacking comfort food hands down.

I make it a point to cook chana at least thrice a week as it is rich in protein and is good for growing kids. My kids not only eat this as a side dish to chapathis but they love to have it as a chaat too.

I just drizzle some dates tamarind chutney over the aloo channa curry and sprinkle some finely chopped onions and coriander leaves and they simply gorge on it. You cannot expect to have a more jhatpat chaat than this one.

Points to Note:

1. If you do not have dry mango pieces (raw mango vathal) then mix 2 – 3 tsp of amchur powder (Dry mango powder) in little water.

2. You can also grind dry pomegranate seeds (Sukhe Anardhana) and use it instead.

3. I normally keep aside 3-4 cubes of potatoes. I mash them well and it along with the cubed potatoes. This gives the gravy, a smooth and thick consistency.

4. You can either make this into a dry curry or semi gravy depending on your choice.

Aloo Chana Masala recipe with step by step pictures:

1. Soak the dry mango piece in 1/8 cup hot water and let it rest for 10 minutes. Grind to a smooth paste using little more water if needed and keep aside.

2. Heat a pan with oil. Add cumin seeds and let it sizzle. Add grated ginger, green chilies and onions and cook till it turns translucent.

3. Add the ground dry mango paste, cooked chana (chickpeas) and about 1/2 cup of water (stock) used for cooking the beans, salt and mix well. Let it cook over low flame for 2-3 minutes.

4. Add tomatoes, red chili powder, chana masala powder, turmeric powder, mix well. Close the pan with a lid and let it cook for 4-5 mins over low flame.

5. Add potatoes and at this stage if the masala is dry then add 1/2 cup of chana stock or water and mix well.

6. Close with a lid and let it cook for another 3-4 mins till the curry comes together.

7. Aloo channa masala or Aloo Chole is ready. Take off stove and transfer to the serving bowl.

Garnish with ginger juliennes and serve with chapathis, puris, bhaturas or naans.

Aloo Chana Masala or Aloo Chole Recipe details as follows:

Aloo Chana Masala | Aloo Chole Recipe

Radhika

Aloo Chana Masala or Aloo Chole is a punjabii side dish served with Indian flat breads.

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Prep Time 10 mins

Cook Time 30 mins

Soaking Time 8 hrs

Total Time 8 hrs 40 mins

Course Side Dish

Cuisine Indian

Servings 4

Ingredients

  

• White Kabuli Chana or Chickpeas - 1 cup
• Potatoes - 3
• Dry mango – 4 inch piece
• Red chili powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Cumin seeds – 1 tsp
• Chana Masala powder – 1-1/2 tbsp
• Onion -1
• Tomatoes -2
• Green chilies – 2
• Ginger – 1 inch piece
• Salt – to taste
• Oil – 1 tbsp

Instructions

 

Preparation:

• Soak chickpeas in enough water overnight. The next day discard the soaked water and rinse well.
• Pressure cook potatoes till soft. Peel the skin and either cube them or quarter them.
• Chop the onion and tomatoes finely. Slit the green chilies. Grate the ginger.
• Soak the dry mango piece in 1/8 cup hot water and let it rest for 10 minutes.
• Grind to a smooth paste using little more water if needed and keep aside.

To make Aloo Chana Masala:

• Pressure cook chickpeas in enough water with a pinch of salt till soft. It will take 4 to 5 whistles to cook.
• Drain the water (stock). Do not discard the water as we will use it later.
• Heat a pan with oil. Add cumin seeds and let it sizzle.
• Add grated ginger, green chilies and onions.
• Sauté over medium flame till onion turns translucent.
• Add the ground dry mango paste, cooked chana (chickpeas) and about 1/2 cup of water (stock) used for cooking the beans, salt and mix well.
• Let it cook over low flame for 2-3 minutes.
• Add tomatoes, red chili powder, chana masala powder, turmeric powder, mix well.
• Close the pan with a lid and let it cook for 4-5 mins over low flame.
• Add potatoes and at this stage if the masala is dry then add 1/2 cup of chana stock or water and mix well.
• Once again close with a lid and let it cook over medium – low flame for another 3-4 mins till the curry comes together.
• Aloo channa masala or Aloo Chole is ready.
• Take off stove and transfer to the serving bowl.
• Garnish with ginger juliennes.
• Serve hot with chapathis, rotis, puri or naans.

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