Aaloo chole is a Punjabi recipe served for lunch, dinner and breakfast also. It is served with breads and rice.
1⁄4 , chopped
Garlic ginger paste
2 Medium, chopped
Boiled chickpeas/Canned chick peas
1 Teaspoon (Achar)
1⁄4 Teaspoon (Turmeric)
Red chili powder
1 Teaspoon (Few Required)
1⁄2 Teaspoon (Aniseed)
Coriander seed powder
2 , sliced
Heat oil and crackle zeera, mustard seeds and onions. Saute them.
Add potaotes, tumeric powder and mix.
Add chili, ginger-garlic paste. Mix everything properly.
Add tomatoes and salt. Saute it for 2 minutes.
Now add warm water. When water starts boiling, cover it.
Once potatoes are cooked add chickpeas to it. Stir it.
Add onion seeds, crushed coriander seeds and sauf.
Also add some achar to the mixture.
Keep in on low flame for a minute and serve.
Want to make spicy high protein Indian curry? Try making Aloo cholay by following the chef in the video. She is showing the easiest possible way by making the recipe very flexible in terms of ingredient usage. She is also using canned chickpeas to make the dish really fast. The spices used in the recipe are all Indian so as to produce an authentic dish.