The only preparation you need to do in advance is to wash and soak the chickpeas either overnight or before you leave for work so that its all soaked and ready when you get back and need to make dinner.
Confession: on some nights, I get lazy on the way back in the train and drag TH to have dinner outside. On those nights, I come back, drain the soaked chickpeas and stick it in the fridge. It can be stored like that for a week until you are ready to make what you want with it.
Go ahead, I promise the chickpeas won't feel bad or anything.
If you like chana recipes, check out this Kerala kadala curry recipe, Chana Masala for poori, or this gorgeous Punjabi chole masala.
Aloo Chana Masala
Serves 2
Ingredients:
1 cup soaked chickpeas
1 large potato, cubed
1 onion, sliced
1 tomato, sliced
1 teaspoon tomato paste (optional but gives depth to the gravy)
1 teaspoon ginger garlic paste
½ teaspoon jeera / cumin
1 teaspoon coriander powder / dhania powder / malli podi
1 teaspoon garam masala
1 teaspoon red chilli powder
A pinch of turmeric powder
A pinch of amchoor / dry mango powder (optional)
2 teaspoon oil
¼ teaspoon mustard seeds
A few curry leaves
Salt to taste
Instructions:
1. Heat oil in a pressure cooker pan and add the mustard seeds and curry leaves. When the seeds pop, add the jeera and sliced onions. Fry until transparent.
2. Next add all the powders - red chilli powder, coriander, turmeric, garam masala and amchoor if using, and fry for 30 seconds.
3. Top it off with the ginger garlic paste and fry for another 30 seconds. Then add the chopped tomatoes and stir around until well combined.
4. Throw in the cubed potatoes, chickpeas, about 1.5 cups water and some salt and pressure cook for 3-4 whistles. The idea is to cook it until the potatoes are mushy and the chickpeas are cooked well. Open up the pan and if you find that the curry is too watery (which shouldn't be the case normally), boil it for a while until the curry is thick enough. Check salt and remove from fire.
Serve hot with rotis. Goes well with pulao and even plain rice.
Laura
Well.. my pressure cooker "hisses" or "shhhhshses" so I think the author means to wait for three of those!
What can I use to substitute the ginger-garlic paste? I would love to try it but it is not avialable in Italy!
http://hippressurecooking.blogspot.com/
Bong Mom
I have never cooked chole with aloo should be yum, nothing can go wrong with potatoes
Pavithra
Looks so delicious and i too make kinda of gravy.. perfect sidedish..
Veggie Belly
this is comfort in a bowl. deeelicious!
Nags
Laura, the hissing can be in a non-whistling pressure cooker too. In mine, once the content inside is boiling and steam escapes through a valve in the lid, we need to place a "weight" over the valve. after this is done, steam collects inside and the cooker releases it at regular intervals. each time it releases the pressure inside, its called one whistle cuz it will be accompanies by the whistling sound. hope this clarifies.
instead of ginger garlic paste, you can add 1tsp crushed ginger and 1tsp crushed garlic (or adjust according to taste if you wish)
Kelly
Hi Nags-this recipe looks fabulous; I have all the ingredients and can't wait to try it. My pressure cooker doesn't whistle, so could you tell me about how long 3-4 whistles would be? Thanks so much!
Priya (Yallapantula) Mitharwal
Love it dear, beautiful color and our favorite too 🙂
Nags
Hi Kelly, I have never used a pressure cooker that doesn't whistle but my guesstimate is, you should cook this for about 10-12 minutes. Remember, the chickpeas need to cook and turn soft.
G.Pavani
looks yummy n colourful
PriyaVaasu
Love that Mushy Mushy Chickpeas!!!And With Hot Roti's, Heavenly 🙂