Recipe for Aloo Choley

Aloo Choley 🥔🟤🌶️

Aloo Choley is a hearty North Indian dish where chickpeas simmer in a spiced tomato gravy and potatoes make it even more satisfying and mellow. Simple ingredients, big restaurant style flavor. Asian Food Shop

History and origin 🧭

Chole is one of the best known Indian chickpea dishes, especially popular in North India. Aloo Choley is a practical home style twist: potatoes soak up the gravy and turn one pot into a bigger meal. It’s great with rice or flatbreads and often tastes even better the next day.

How it’s made, styles and ingredients 🥄

Aloo Choley is built on an onion, garlic and ginger base, a tomato gravy with spices and a final simmer with chickpeas and potatoes. A quick version uses canned chickpeas, while a slower version starts from dried chickpeas soaked overnight. For a restaurant style result, reduce the gravy a little longer.

Flavor profile 👅✨

warm, spiced and aromatic
tomato forward with gentle sweetness from onion
heat to taste
potatoes add body and comfort

How to serve 🍽️

an easy one pot lunch or dinner
meal prep friendly, often better the next day
make it thicker and serve with bread by reducing the gravy

Health notes 🌿

Chickpeas are naturally filling and add fiber. For a lighter version, use less oil and lean more on tomatoes and spices.

How to choose ingredients 🛒

bloom cumin in hot fat at the start for the best aroma
ground coriander rounds out the tomato gravy
rinse canned chickpeas and simmer them in the sauce for at least 10 minutes
parboil potatoes or cut them smaller so they finish cooking in the gravy

Recommended 3 products ✅

Ashoka Instant Aloo Choley 280 g for quick Aloo Choley flavor, just heat and serve with rice
Asli Cumin ground 50 g an easy way to build a classic Indian base aroma
Asli Coriander powder 40 g helps the sauce taste rounded and well balanced

Recipe: Aloo Choley (chickpeas with potatoes) 🥔🟤

Ingredients (3 to 4 servings)

canned chickpeas 2 cans
potatoes 500 g
onion 1 large
garlic 3 cloves
ginger about 2 cm
tomatoes 2 to 3 or tomato passata
oil 2 to 3 tbsp
cumin 1 tsp
turmeric 1/2 tsp
ground coriander 1 1/2 tsp
chilli to taste
salt to taste
garam masala 1/2 tsp to finish
water 150 to 250 ml as needed
lemon 1 to finish
coriander to garnish
basmati rice to serve

Method

Peel the potatoes, cut into cubes and boil in salted water until just tender, about 8 to 10 minutes. Drain and set aside.
Drain and rinse the chickpeas.
Heat oil in a pot, add cumin and let it sizzle for a few seconds.
Add onion and cook until golden. Stir in garlic and ginger and fry briefly until fragrant.
Add tomatoes, turmeric, ground coriander, chilli and salt. Simmer 5 to 7 minutes until the base cooks out and thickens slightly.
Add chickpeas, potatoes and water as needed. Simmer 10 to 15 minutes on low, stirring occasionally.
Turn off the heat, stir in garam masala and let it rest for 3 minutes.
Finish with lemon to taste and serve with basmati rice. Top with coriander.