ALOO CHOLE | Dhaba Style Aloo Chole Recipe | Aloo Chana | Village Rasoi

Soak 2 cups of chickpeas overnight in water.

Boil the soaked chickpeas in a pot until soft, about 30-40 minutes.

Peel and chop 2 medium potatoes into cubes.

Heat 2 tablespoons of oil in a pan over medium heat.

Add 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds to the hot oil and let them splutter.

Add 1 teaspoon of ginger paste and 1 teaspoon of garlic paste, sauté for a minute until fragrant.

Add 2 chopped green chilies and stir.

Add the boiled chickpeas and chopped potatoes to the pan.

Sprinkle in 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Mix well to coat the chickpeas and potatoes with the spices.

Cover the pan and let it cook for about 10 minutes on low heat, stirring occasionally.

After 10 minutes, add 1 teaspoon of garam masala and stir.

Finish with 1 tablespoon of lemon juice and garnish with 1/4 cup of fresh coriander leaves.

Equipment Needed

Spice Level:

Dietary