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Aloo Chole

Aloo Chole is fantastic protein rich Indian vegetarian dish that's cooked with chikcpeas or garbanzo beans, potatoes in an onion tomatoe based gravy. It's a quick fix recipe for your busy weeknight dinners. This Aloo Chole Recipe is also Vegan & gluten free. Make it easily in an Instant pot or pressure cooker.
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Course: Main Course
Cuisine: Indian
Keyword: Aloo Chole, Aloo Chole Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 295kcal
Author: Meghna

Ingredients

Instructions

How to cook the garbanzo beans or chickpeas or chana in Instant pot?

  • Soak the chickpeas in enough water overnight.
  • Add them to the instant pot along with the water & 1-2 black tea bags. Close the lid of the IP & seal the valve. Set the IP To PRESSURE COOK & set it for 17 mins on HIGH.
  • When the cooking time is up & the IP begins to beep do a QPR (quick pressure release). Fish out the tea bags & discard. Strain the cooked chickpeas & preserve the stock.

Hot to make the onion + pomegranate seeds paste?

  • Add the diced onion + the dry pomegranate seeds in a blender jar & blend until a smooth paste forms. I have added the green chilies too. But, if you want you can add them along with the whole cumin seeds to the hot oil later.

How to cook the Aloo Chana in Instant Pot?

  • Set the IP to SAUTE & keep it on NORMAL. 
  • Add oil. When the oil becomes moderately hot throw in the whole cumin seeds + the whole green chilies & sizzle them for a few seconds until fragrant.
  • Next, lower the heat to LOW on SAUTE. Add the onion + pomegranate seeds paste & fry until the raw smell completely disappears & oil begins to leave the sides of the pot. Add salt to quicken the process. Increase the heat back to NORMAL while frying the onion paste.
  • Next, add the ginger garlic paste & fry until the raw smell completely disappears.
  • Now, add all the dry spices & fry until the raw smell of the spices vanishes & oil begins to leave the sides of the pot.
  • Next, add the cooked chickpeas or chana and give everything a very good mix. Fry for 1-2 mins until the chickpeas are all nicely coated with the bhuna masala.
  • Add the preserved chickpea stock according to your preference. If you prefer more gravy add more stock & if you prefer less gravy just like this recipe add less. Mix well. Cancel the SAUTE mode & close the lid of the pot. Seal the valve.
  • Press the PRESSURE COOK button & set it on HIGH for just 1 min. 
  • After 1 min do a QPR (quick pressure release). CANCEL the pressure cook mode & set the IP back on SAUTE & keep it at NORMAL.
  • Add the fried potatoes + the diced tomatoes & mix well. You may simmer for 1 more min if you want to or just leave the gravy to rest for couple of mins before serving.
  • Garnish with chopped cilantro & serve. Enjoy!

How to cook Aloo Chana in pressure cooker?

  • Add the soaked chickpeas in the pressure cooker with enough water, salt & 2 black tea bags. Close the lid & pressure for 7-8 whistles over medium heat.
  • Fish out the tea bags, drain the cooked chickpeas & preserve the stock for later use.
  • Set the pressure cooker over medium heat. Add oil. When the oil becomes moderately hot throw in the cumin seeds & the green chilies. Sizzle them for a few seconds until fragrant.
  • Lower the heat & add the onion + dry pomegranate seeds paste. Fry the paste until the raw smell completely dispappesrs & oil begins to leave the sides of the pressure cooker. Increase the flame to medium while frying the onion. You can add salt to quicken the process of frying.
  • Next, add the ginger garlic paste & fry until the raw smell disappears completely.
  • Throw in the dry spice powders & fry well until the raw smell vanishes & oil begins to leave the side of the pot.
  • Now, add the cooked chickpeas & give everything a very good mix. 
  • Pour the stock according to your preference. If you prefer runny gravy add more stock & vice versa. Give everything a good mix.
  • Close the lid of the pressure cooker & pressure cook for just 1 whistle over medium heat.
  • Oven the lid & add the fried potatoes + the diced tomatoes. Mix well.
  • If you want you may simmer for more 1-2 mins on low heat.
  • Add chopped cilantro & serve hot. Enjoy!

Video

Notes

  1. Measuring units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Very Important - I have used ORGANIC CHICKPEAS. They require less cooking time. But, if you use regular Chickpeas DO NOT do a QPR (Quick pressure release) in your IP. Wait for NPR (natural pressure release) for 10 mins than release the rest of the pressure & open the pot.
  3. How to deep fry the potatoes? Cut the potatoes into 1/2" cubes. Wash them well. Smear them with a pinch of turmeric & salt. Deep fry them in deep bottomed saucepan filled with oil. Use medium heat.
  4. How to shallow fry the potatoes? Add about 1 tsp oil in a skillet set over medium heat. Release the potatoes gently & fry them until just done. Cover & fry them. This will quickly cook the potatoes.
  5. You may double, triple or halve the recipe. 
  6. Adjust the amount of chickpea stock according to your liking. If you prefer a runny gravy add more stock & vice versa.
  7. Release the onion paste only after lowering the cooking temperature otherwise the onion paste might burn & leave a bitter taste in the aloo chole gravy.
  8. If you prefer less spicy food skip adding the green chilies & the chili powder.
  9. DO NOT miss the Chana Masala Powder Recipe from this blog. This homemade masala powder makes the aloo chole taste lip smacking good every single time. 
Calorific details are provided by a third party application & are to be used as indicative figures only.
 
Nutrition Facts
Aloo Chole
Amount Per Serving
Calories 295 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 1046mg45%
Potassium 585mg17%
Carbohydrates 39g13%
Fiber 11g46%
Sugar 4g4%
Protein 12g24%
Vitamin A 340IU7%
Vitamin C 13.5mg16%
Calcium 132mg13%
Iron 4.6mg26%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 295kcal | Carbohydrates: 39g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 1046mg | Potassium: 585mg | Fiber: 11g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 13.5mg | Calcium: 132mg | Iron: 4.6mg