Best 5 Aloo Cholay Chickpea Potato Curry Recipes
The aromatic and flavorful aloo cholay chickpea potato curry is a classic dish in Indian cuisine that combines the hearty goodness of chickpeas with the earthy flavor of potatoes, creating a comforting and versatile meal. The integration of spices like cumin, coriander, and red chili powder imparts a delightful warmth, while the inclusion of tangy tomatoes and creamy yogurt adds depth and richness to the overall taste. Whether served with rice, roti, or naan, aloo cholay chickpea potato curry promises a culinary journey that tantalizes the senses and nourishes the soul.
Check out the recipes below so you can choose the best recipe for yourself!
ALOO CHOLE (CHICKPEA AND POTATO CURRY)
Aloo chole is a popular Punjabi curry of chickpeas and potato. It is not particularly hot and spicy, so add a little extra chilli if you like. It would usually be eaten with the local bread, but could be served with a rice pilaf instead. This dish can be made days ahead of serving.
Provided by Diana Lampe
Categories Main-course
Time 45m
Yield SERVES 6
Number Of Ingredients 21
Steps:
- Drain the chickpeas and simmer them in plenty of fresh water with the bay leaves or tea bag until tender. Drain and reserve a cup of the cooking liquid. Heat the oil in a saute pan and fry the cumin seeds for a moment until they darken. Add the onion and asafetida (if using) and fry until the onion is golden. Add the garlic, ginger, green chilli, tomato, ground coriander, turmeric and chilli powder and cook for five minutes. Add the chickpeas, cup of cooking liquid, cubed potato, salt, sugar and pepper and bring to the boil. Reduce heat and simmer for 20-30 minutes until the potato is tender. Finally add the garam masala and a squeeze of lemon juice and cook curry for a couple more minutes. Sprinkle with fresh coriander and serve with Indian bread or steamed basmati rice and lemon wedges.
EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)
Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)
Provided by Nagi | RecipeTin Eats
Time 40m
Number Of Ingredients 20
Steps:
- Heat oil in a large pot or very deep skillet over medium high heat.
- Add onion and garlic, cook for 3 minutes until onion is translucent.
- Add Curry Spices and stir for 1 minute.
- Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
- Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
- Adjust salt to taste, stir through scallions/shallots and parsley.
- Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!
Nutrition Facts : ServingSize 526 g, Calories 248 kcal, Carbohydrate 32 g, Protein 8 g, Fat 11 g, Sodium 759 mg, Fiber 8 g, Sugar 5 g
CHOLAY (CURRIED CHICKPEAS)
This is a very flavorful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavor comes from doing it the hard way!
Provided by SHAMMI EDWARDS
Categories Side Dish Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
- Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
- Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 40.2 g, Fat 6.7 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 1 g, Sodium 448 mg, Sugar 3.2 g
ALOO CHOLAY (CHICKPEA-POTATO CURRY)
From the cookbook, "Hands Off Cooking" by Ann Martin Rolke. "This is my take on a classic Indian mild chickpea-potato curry. I usually serve it with basmati rice and naan, tortillas, or pitas. When Indican cooks call for "chili powder," they usually mean cayenne, which I use here. If you like your food a little less spicy, use a Southwestern chili powder to add some flavor but not much spice. This is great with a dollop of Raita." Posted for ZWT8.
Provided by kitty.rock
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
- Stir to mix and nestle the potatoes into the liquid.
- Set the pot, uncovered, over medium heat.
- Simmer vigorously for about 35 minutes, or until the potatoes are tender.
- Serve the curry in bowls with Indian naan bread or over rice.
Nutrition Facts : Calories 565.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 7.6, Sodium 1826, Carbohydrate 112.8, Fiber 18.7, Sugar 6.9, Protein 18.6
CHANA AND ALOO (CHICKPEA AND POTATO CURRY)
This is a west indie dish, that will please any curry lover. Friends are always asking me for this recipe, so I will post it up here for all to enjoy! You can take this recipe and use it as a base adding in other veggies, tofu or meats. Enjoy!
Provided by Jazmina
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium sized pot on medium high with some oil.
- When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
- Sauté until the onion starts to go translucent add in garlic.
- Sauté until mixture starts to brown add in sugar and curry powder. Add in more oil as needed.
- Fry until mixture becomes dark brown not burnt it doesn't take to long and add in coconut milk, stir well. (This is a great basic curry).
- Add in your potatoes and chickpeas, at this point you may need to add in some water, you want the liquid to be about one inch below the vegetable level. Stir well.
- Bring mixture to a boil, stir and turn heat down to medium low, cover and cook, stirring the curry every few minutes, until potatoes are done. It is ok if the potatoes fall apart in fact it is yummier that way. Takes 15-20 minutes.
- Add salt to taste.
- Great on it's own, with some naan bread or on some rice.
Nutrition Facts : Calories 838.4, Fat 19.6, SaturatedFat 14.1, Sodium 318, Carbohydrate 155.4, Fiber 16.2, Sugar 52.2, Protein 15.8
Tips:
- To make the curry more flavorful, use a variety of spices, such as cumin, coriander, and turmeric. You can also add a bit of ginger and garlic for extra flavor.
- If you don't have any garam masala on hand, you can make your own by combining cumin, coriander, cardamom, cloves, and black pepper.
- If you want the curry to be spicier, add a green chili or two. You can also add some red chili powder.
- If you're vegan, you can use vegetable broth instead of chicken broth.
- Serve the curry with rice, roti, or naan.
Conclusion:
Aloo cholay is a delicious and flavorful curry that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and satisfying meal, give aloo cholay a try.
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