Chhole Alu is a beloved North Indian dish that beautifully balances spicy, tangy, and sweet flavors. This hearty curry features tender Kabuli chickpeas and potatoes simmered in a rich, spiced gravy. The addition of tamarind provides a bright acidity that cuts through the warmth of the red chilli and garam masala, while a touch of jaggery adds a subtle, earthy sweetness. The result is a complex, comforting meal that pairs perfectly with fluffy naan bread or steamed basmati rice. Its an ideal weeknight dinner for vegetarians and vegans, offering deep satisfaction without excessive effort. The aromatics of cumin and cardamom fill the kitchen, promising a flavorful experience that brings the warmth of home-cooked Indian cuisine to your table.
Chhole Alu
Description
Chhole Alu is a beloved North Indian dish that beautifully balances spicy, tangy, and sweet flavors. This hearty curry features tender Kabuli chickpeas and potatoes simmered in a rich, spiced gravy. The addition of tamarind provides a bright acidity that cuts through the warmth of the red chilli and garam masala, while a touch of jaggery adds a subtle, earthy sweetness. The result is a complex, comforting meal that pairs perfectly with fluffy naan bread or steamed basmati rice. Its an ideal weeknight dinner for vegetarians and vegans, offering deep satisfaction without excessive effort. The aromatics of cumin and cardamom fill the kitchen, promising a flavorful experience that brings the warmth of home-cooked Indian cuisine to your table.Ingredients
Directions
-
Soak the Kabuli channa (chickpeas) in plenty of water overnight.
-
Drain the soaked chickpeas and place them in a pot with fresh water, a pinch of salt, and a small pinch of baking soda if desired for faster softening.
-
Bring to a boil, then reduce heat and simmer until the chickpeas are tender but not mushy, about 45 minutes. Drain and set aside.
-
Peel and cube the potatoes into bite-sized pieces.
-
Soak the tamarind ball in 4 tablespoons of warm water for 15 minutes, then squeeze out the pulp and discard the seeds/fibers.
-
Heat oil or ghee in a large pan over medium heat.
-
Add the roasted and ground cumin seeds and ground shajeera, stirring for 30 seconds until fragrant.
-
Add the slitted green chillies and saut for 1 minute.
-
Stir in the chilli powder, garam masala, and ground cardamoms, cooking for another 30 seconds to bloom the spices.
-
Add the boiled potatoes and cook for 2-3 minutes until they are coated in the spices.
-
Add the boiled chickpeas, the tamarind pulp, and the powdered jaggery.
-
Pour in about 1 cup of water and stir well to combine all ingredients.
-
Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld and the gravy to thicken slightly.
-
Taste and adjust salt if needed.
-
Remove from heat and serve hot, garnished with fresh coriander leaves if desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 127.7kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.2g1%
- Cholesterol 1.5mg1%
- Sodium 11.3mg1%
- Total Carbohydrate 28.0g10%
- Dietary Fiber 5.4g22%
- Sugars 13.5g
- Protein 3.7g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
