Chana Aloo Masala is a definitive Punjabi curry that deserves a spot in every home chef’s form collection. Bursting with bold spices and rich in traditional flavor, this wholesome dish combines tender chickpeas and hearty potatoes in a robust tomato-onion gravy. Naturally vegan and gluten-free, it’s a nutritional, protein-rich mess that’s as assuring as it’s satisfying. Perfect for a weeknight regale or a gleeful occasion, this factory-grounded curry brings together the warmth of Indian spices and the virtuousness of real constituents, making it a deliciously healthy choice for everyone at the table.
❤️ About This Chana Aloo Recipe
In many parts of India, aloo chole—also known as chana aloo—is a popular breakfast dish, traditionally served hot with deep-fried breads like poori or bhatura. It’s often accompanied by a tangy mango pickle, which adds a burst of flavor and elevates the overall meal experience. This hearty combination is loved for its balance of spice, texture, and comfort.
However, aloo chole isn’t just limited to breakfast. It easily transitions into a satisfying and wholesome dinner when paired with a simple bowl of steamed basmati rice or any variety of Indian flatbreads such as chapati, tandoori roti, or paratha. The warmth of the spices and the richness of the gravy make it a comforting option for a quiet evening meal, especially when you’re looking for something both nutritious and flavorful.
What makes this chana aloo masala truly special is how convenient and versatile it is. It’s the perfect go-to recipe for busy weeknights—quick to prepare yet deeply satisfying. Even better, the flavors deepen as it rests, making the leftovers taste even more delicious the next day. Whether packed into a lunchbox or reheated for a quick bite, it saves time without compromising on taste.
This variation of aloo chole draws inspiration from the beloved Punjabi chole but brings its own comforting charm. The dish is simmered in a richly spiced gravy made with a time-honored blend of sautéed onions, ripe tomatoes, freshly grated ginger, and minced garlic.
A medley of traditional Indian spices—including earthy cumin, fragrant coriander, golden turmeric, and the warming notes of garam masala—creates a deeply flavorful base. As the chickpeas and potatoes cook, they absorb the bold flavors of the masala, resulting in a hearty, aromatic curry that captures the essence of North Indian home cooking.
🧾 Ingredient Notes For Aloo Chole
Here is the pic of the fixings required to make this straightforward, simple, and flavorful chana aloo recipe. All the fixings are fundamental and effortlessly accessible in any Indian pantry.
- Chickpeas: I continuously favor to utilize dry chickpeas (that I splash overnight and bubble in a pressure cooker – Moment pot). But of course, you can utilize canned chickpeas instep. And that will cut down a few prep time and cook time.
- Whole flavors & Teabag: cinnamon adhere, dark cardamoms and teabag are included whereas bubbling the chana. The flavors include a pleasant fragrant flavor to the chickpeas, whereas teabag makes them darker in color.
- Potato: For this aloo chole recipe, you’ll require a bubbled potato. I as a rule bubble potatoes in moment pot. When it comes to Indian cooking, I suggest utilizing Yukon gold or red skin potatoes. Never utilize Idaho or chestnut potatoes.
- Chana masala powder: It is promptly accessible in any Indian basic need store. You can make your chana masala powder at domestic. Instep, you can essentially utilize garam masala.
👩🍳 How To Make Chana Aloo Masala? (Pics)
Soaking, Boiling Chickpeas:
1) Rinse the Dried Chickpeas Thoroughly: Begin by placing the dried chickpeas in a large bowl or strainer. Rinse them thoroughly under cold running water. Gently rub them between your fingers as you wash to help remove any dirt, dust, or impurities. Continue rinsing until the water runs clear. Alternatively, you can wash the chickpeas 2–3 times, changing the water each time, until it is no longer cloudy. This initial step is important to ensure the chickpeas are clean before soaking or cooking.
2) Soak the Chickpeas Overnight: Once the chickpeas are clean, transfer them to a large bowl and cover with plenty of fresh water. Make sure the water level is at least two inches above the chickpeas, as they will expand significantly while soaking. Allow them to soak for at least 8 hours, or preferably overnight. This process rehydrates the chickpeas, making them softer and easier to cook, while also reducing their cooking time.
3) Prepare the Chana for Cooking First, discard the water in which the chana (chickpeas) was soaked overnight. This step is important to eliminate any impurities released during the soaking process. Rinse the soaked chana thoroughly under running water to ensure they are clean. Transfer the rinsed chana into a pressure cooker and pour in enough fresh water to fully submerge them—about 2–3 inches above the level of the chickpeas.
Now, to infuse the chana with deep, aromatic flavor, add whole spices such as a stick of cinnamon and two black cardamoms directly into the cooker. These spices will add a warm, earthy base to the dish. Additionally, place a black tea bag into the cooker. The tea not only deepens the color of the chickpeas, giving them a rich, dark hue, but also enhances their flavor subtly without overpowering the dish.
4) Secure the lid on the cooker, place the weight on top, and cook on high heat until you hear one whoosh. also, reduce the heat to low and continue cooking for 20 twinkles. Allow the pressure to release naturally before opening the lid. formerly opened, remove and discard the tea bag and whole spices.
– Cook in moment pot: takes almost 10-15 minutes (see the subtle elements here – Moment pot chickpeas)
Making Chana Aloo Masala:
1) Warm the oil in a dish on medium warm. Once hot include chopped onions and sprinkle a small salt to speed up the cooking prepare. Cook until they turn delicate and translucent or light pink in color.
2) At that point include ginger, garlic paste and green chilies. Saute for 30-40 seconds or until the crude scent of ginger-garlic goes away.
3) Presently include pureed tomatoes.
4) Cook until most of the dampness from puree vanishes and gets to be a thick paste.
5) Presently include remaining salt and flavor powders (turmeric powder, red chili powder, coriander powder, cumin powder, chana masala, amchur, anardana powder).
6) Blend well and cook for a diminutive. Oil may begin to overflow out from the masala.
7) Presently include bubbled chana (along with its bubbling water) and bubbled, cubed potato. Note: If the bubbled chickpeas have as well much water at that point do not include all. Fair include sufficient to make a sauce consistency.
8) Blend everything well and let it stew for 6-7 minutes so the chole and potato get a chance to retain the masala flavor.
9) Finally, embellish with chopped cilantro.
10) Blend and aloo chole (chana aloo) is prepared to serve.
💭 Expert Tips For Chana Aloo Masala
- Quick Dousing Strategy for chickpeas: Take washed chana and plenty of water in a saucepan. Turn the warm on Tall and let it come to a bubble, and at that point proceed bubbling for 5 minutes. At that point, turn off the stove. Cover the pan with the cover and let it rest for 1 hour. When you take a see at chana after 1 hour, they will be the same as overnight soaked.
- If you are utilizing canned chickpeas, at that point no require to weight cook them. But you require to flush canned chickpeas. Too, the entirety flavors we included in the pressure cooker (skip the teabag), include those into the hot oil and at that point include onions and proceed.
🍽 Serving Ideas For Aloo Chole
Aloo Chole is a rich, comforting North Indian curry that pairs beautifully with a variety of sides, making it incredibly versatile for any meal. Here are some thoughtful serving suggestions to elevate your dining experience:
- With Rice or Whole Grains: To create a wholesome and well-balanced meal, serve Aloo Chole alongside fragrant steamed basmati rice, fluffy jeera (cumin) rice, or healthier whole grain alternatives like quinoa or millet. These grains not only soak up the flavorful gravy but also provide a satisfying base that complements the curry’s texture and taste.
- With Indian Breads: Aloo Chole goes exceptionally well with traditional Indian breads. Pair it with soft parathas, buttery naan, or tandoori rotis for a classic combination. The breads are perfect for scooping up the spicy, tangy gravy and the tender chunks of potato and chickpeas.
- Traditional Festive Pairing: For a truly indulgent and festive meal, serve Aloo Chole with puffed pooris or crispy bhature. This combination is a popular street food and festive dish in North India. Though deep-fried, these breads bring an indulgent richness that makes the meal feel like a special occasion.
- Side Dishes & Condiments:Enhance the meal with classic Indian condiments and sides. A tangy mango pickle or a zesty lemon pickle can add a punch of flavor, while a simple Indian onion salad (sliced onions with lemon juice, salt, and chaat masala) offers crunch and freshness. To balance the heat and spice of the curry, serve a bowl of cooling yogurt or cucumber raita. The creamy texture and subtle flavor of raita act as a palate cleanser, making every bite of Aloo Chole even more enjoyable.
- These pairing ideas not only help round out the meal but also celebrate the diverse culinary traditions that Aloo Chole embodies. Whether you’re planning a festive spread or a comforting weekday dinner, these accompaniments will turn your dish into a truly memorable experience.
