EASIEST WAY TO MAKE A DELICIOUS CHICKPEA POTATO CURRY | ALOO CHOLE MASALA

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can provide a similar flavor profile.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrition while yams are often less expensive.

oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Soak 1 cup of dried chickpeas in water overnight with 2 heaped teaspoons of salt.

Drain the chickpeas and rinse them with cold tap water.

In a pressure cooker, heat 4 tablespoons of mustard oil until hot.

Lower the heat and add cumin seeds, a cinnamon stick, a bay leaf (broken in half), and green cardamoms (cracked open).

Stir for a second, then add chopped onions and fry for a few minutes until the edges are brown.

Add garlic (not chopped) and grated ginger, cooking for a few minutes until softened.

Add a splash of water to the pan, then add turmeric powder, red chili powder (Kashmiri), paprika (optional), ground coriander, and ground cumin. Fry the spices on low heat for 1-2 minutes.

Add 4 large ripe tomatoes and a sprinkle of salt, then cover for 2 minutes on medium heat until tomatoes are mushy.

Optionally add sugar to balance the acidity of the tomatoes.

Add the soaked chickpeas and cut potatoes (in large chunky pieces) to the pan, along with salt and freshly crushed black pepper.

Add garam masala powder and 2 cups of hot water, then allow the pressure cooker to come to full pressure on high heat.

Lower the heat and pressure cook for 25-30 minutes. If using an Instant Pot, set it accordingly.

After 25 minutes, switch off the stove and allow the pressure to release naturally.

Once safe, open the lid and remove whole spices from the curry.

Heat back on medium-high; the chickpeas should be soft. Smash the potatoes slightly.

If the mixture looks dry, add a little more water, keeping it runny but not watery.

Optionally add dried fenugreek leaves (kasuri methi) and adjust seasonings as needed (salt, sweetness, chili powder).

Finish with a generous shower of chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level: