Chole is a very popular Punjabi dish, a spicy and delicious gravy generally served with bhature or rice.
Chick peas are known as Chole or kabuli chana in hindi and konda kadalai in Tamil.
I and my daughter are very fond of having Chole and rice for lunch. Few days back I had left over boiled baby potatoes and chole. So, I decided to make Aloo Chole for lunch. The recipe is much similar to Punjabi Chole, with very few variations and I had added more potatoes in the gravy.
It came out very well. The gravy was spicy, tangy and yummy too.
My family enjoyed having the spicy Aloo Chole gravy with a very healthy Siru keerai ( tropical amaranth) pulao:)

Ingredients
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Boiled baby potatoes- 2 cups
Boiled Chole- 2 cups
Onion – 2
Tomato – 3
Green chillies – 2
Ginger – 1 inch
Garlic – 4-5 cloves
Turmeric powder- 1/2 tsp
Red chilli powder – 1/2 tsp
Cumin powder ( jeera powder)- 1 tsp
Coriander powder( dhania) – 2 tsps
Dry mango powder ( amchur)- 1/2 tsp
Chole Masala powder – 2 tsps
Oil – 2 tbsps
Cumin ( jeera ) – 1 tsp
Hing – 2 pinches
Salt to taste
Chopped coriander leaves – 2 tbsps
Method
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Peel, wash and chop the onions , garlic and ginger finely.
Wash and chop the tomatoes.
Wash and slit the green chillies.
Cut the baby potatoes into two, if it’s big.
Heat oil in a pan. Add the cumin seeds. Once it starts spluttering, add the green chillies, chopped ginger, garlic and hing.
Sauté for few seconds and then add the chopped onions. Add a pinch of salt and continue to sauté till it turns slightly golden.
Now add the chopped tomatoes, turmeric powder, red chilli powder, coriander powder, cumin powder, dry mango powder, chole masala powder and salt to taste.
Mix well and sauté for few mins.
Add 1/4th cup of water and cook for few more mins.
Now add the boiled baby potatoes and chole and mix well. Check for the seasonings.
Pressure cook the gravy for 2 whistles or cook the gravy till oil starts floating on top.
Garnish with chopped coriander leaves and serve it hot with pulao/ steamed rice/ roti/puri 🙂