Aloo Chole

Aloo Chole is a delightful North Indian dish combining spiced chickpeas (chole) and tender potatoes (aloo) in a flavorful curry. This comforting vegetarian meal is perfect for lunch, served with rice or bread.

Ingredients

• Chickpeas (canned or boiled) - 200 grams
• Potatoes - 2 medium (about 300 grams)
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, pureed
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Green chili - 1, slit
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish
• Oil - 2 tablespoons
• Water - 1 cup

Steps

1. Peel and dice the potatoes into small cubes. In a pot, boil the potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.
2. In a pan, heat the oil over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
4. Stir in the ginger, garlic, and green chili, cooking for an additional 1-2 minutes until fragrant.
5. Add the pureed tomato and cook until the oil starts to separate, about 3-4 minutes.
6. Mix in the coriander powder, cumin powder, turmeric powder, and salt. Stir well to combine.
7. Add the cooked chickpeas and boiled potatoes to the pan, along with 1 cup of water. Bring to a boil, then reduce to a simmer for 10 minutes to allow the flavors to meld.
8. Sprinkle garam masala over the top, stir gently, and cook for another 2 minutes.
9. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 360
• Protein: 12 g
• Carbs: 55 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in protein and fiber, supporting digestive health.
• Contains essential vitamins and minerals, promoting overall well-being.

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