30 July, 2017

HYDERABADI ALOO-CHOLE

Posted in : HULI / CURRY / VEGETABLE CURRY / GOJJU / TANGY CURRY / DAL / TOVVE / VEGETABLE KOOTU / SAGU on by : Divya Suresh Tags:

One of the yummiest chole combined with aloo (potato) prepared using almost all kinds of spices & herbs (garlic users can also use garlic), which goes very well with Phulka, roti, Poori and rice as well. Filled with the goodness & health benefits of chickpeas, and a small quantity of potato makes this curry a yummy dish. You can use any chole kabuli or black, I have tried it with both, and it turns out equally good. I had tasted this dish in one of the restaurants in Gurgaon and eagerly was waiting to try out this recipe and It didn’t disappoint us. It turned out equally good like restaurant one. I’m not sure why it is called as Hyderabadi chole, the spices we use is same as the regular Punjabi chole and sometimes they also use cubed potatoes along with chole, but still it has got this name! I have explained the recipe with step wise pics and I insist that it’s a must try at least once….. recipe.

 

You may also like to check ⇒  Punjabi (satvik) chole , chole-bhature , Palak chole , chole Paratha

Some more chickpeas recipes ⇒ chickpeas sweet poha , chickpeas-cucumber poha , green chickpeas salad

 

      Ingredients :

  • Chickpeas – 1&1/2 cups (Soaked for overnight)
  • Potato (cubed)- 1 big
  • Tea bag – 1
  • Tamarind Juice (thick) – 1/2 tbsp (I use 1 tbsp)
  • Coriander leaves – 1/4 cup

     Other ingredients :

  • Ghee/Oil – 1 tbsp (adjust)
  • Onion – 1 big
  • Tomatoes – 2 nos.,
  • Green chilli (slit) – 4 (adjust)
  • Ginger paste – 1 tbsp
  • Cumin seeds – 1 tsp
  • Cloves – 4 to 6
  • Bay leaf – 2 nos.,
  • Cinnamon stick – 1/2 an inch
  • Red chilli powder – 1/2 tsp (adjust)
  • Turmeric powder – 1/4 tsp
  • Fenugreek powder – 1/4 tsp
  • Garam masala powder – 1/2 tsp
  • Coriander powder – 1 to 2 tsp
  • Cumin powder – 1/2 tsp
  • Chole masala – 1 tbsp (adjust)
  • Salt to taste

 

     PROCEDURE :

  • Cook together soaked chole, cubed potatoes and salt by adding enough water and tea bag till soft
  • Chop onion and tomatoes, slit the green chillies
  • Heat ghee/oil in kadhai, add in cumin seeds, cloves, cinnamon stick, bay leaf  and saute it, add in chopped onion and fry till translucent

     

  • Now add in green chillies, ginger paste and chopped tomatoes, fry till soft

  • Now add in all the spices one by one ie… red chilli powder, haldi, fenugreek powder, coriander powder, cumin powder, garam masala powder, chole masala powder and required amount of salt
  • Mix everything well and saute it till all the water evaporates

    

  • Once it is dry add in cooked chickpeas and potato mixture (do not forget to remove the tea bag) and combine everything well, cover and allow it to boil for 10 to 15 minutes on medium flame

  • Now add in tamarind pulp, check for the salt mix everything well and remove from the fire

  • Sprinkle coriander leaves and serve hot

 

Here ⇓ I have served hyderabadi aloo chole with semolina/rave Poori as well as Banana raita/sasive