Aloo Chole | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Freshly roasted whole spices add plenty of flavour to this simple Punjabi style aloo chole recipe. You can enjoy it with everything from paranthas to rice.

ALOO CHOLE

Ingredients

2 medium potatoes (aloo), boiled, peeled and cut into ½ inch cubes
1 cup chickpeas (kabuli chana), soaked for 6-7 hours and boiled
1 tablespoon tea leaves
2-3 dry Indian gooseberry (amla)
Salt to taste
3 teaspoons cumin seeds (jeera)
1 tablespoon dried pomegranate seeds (anardana)
2 tablespoons oil + for shallow-frying
1 tablespoon ginger-garlic paste
2-3 green chillies, slit
1½ teaspoons red chilli powder
1 tablespoon cumin powder
1 tablespoon coriander powder
½ teaspoon dried mango powder (amchur)
1 teaspoon garam masala powder
2 medium tomatoes, diced
Pavs for serving

Method

1. Tie tea leaves and amla in a muslin cloth to form a bundle. Pressure cook the chickpeas alongwith the bundle and salt in 4-5 cups water till 5-6 whistles are released.
2. Open the lid of the pressure cooker when the pressure is released completely. Discard the bundle, drain the chickpeas in a bowl and reserve the chickpea stock.
3. Dry-roast 2 teaspoons cumin seeds and dried pomegranate seeds in a non-stick pan till fragrant.
4. Coarsely grind the roasted mixture and transfer in a small bowl.
5. Heat some oil in the same non-stick pan. Add the potato pieces and shallow-fry on high heat from all sides till golden brown and crisp. Drain in another bowl.
6. Heat 2 tablespoons oil in a deep non-stick pan. Add remaining cumin seeds and when it changes colour, add ginger-garlic paste and sauté for 1 minute.
7. Add green chillies and sauté for 30 seconds. Add chilli powder, cumin powder, coriander powder and dried mango powder and sauté for 1 minute.
8. Add half of the reserved chickpea stock, mix and bring the mixture to boil. Add boiled chickpeas, mix and cook for 1-2 minutes.
9. Add salt, mix and cook for 1 minute. Add fried potato cubes, ground mixture and garam masala powder and mix well.
10. Add remaining chickpea stock, mix and cook for 2-3 minutes. Add tomatoes, mix and cook for 5-6 minutes.
11. Serve hot with pavs.
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