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+ servings

Chole Aloo – Chickpeas & Potatoes

Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6


  • 2 C white chickpeas/ Garbanzo beans soaked in hot water for at least 3 hours or overnight
  • 1/4 C chopped fresh ginger root
  • 3 Tbs coriander seeds
  • 2 Tbs cumin seeds
  • 6 cloves
  • 2 tbs Anardana pomegranate seeds
  • Salt to taste
  • 1/4 tsp brown cardamom Powder also known as black cardamoms .. use just the seeds to make the powder
  • 2 whole brown cardamoms
  • ½ tsp cinnamon powder
  • ½ stick cinnamon
  • 1 bay leaf Tej pata - Indian Bay leaf
  • 1/4 tsp Shahi zeera black cumin
  • 1 tbs chilli powder or as per taste [ try not to use the Kashmiri/degi variety. we don't need a deep red color in this dish]
  • 2 tsp freshly ground pepper
  • ¼ tsp garam masala powder
  • 1/2 C thinly sliced red onions
  • 1.5 C diced potatoes
  • 1 cup tomatoes chopped
  • 4- 5 Tbs Ghee or oil
  • 2 tsp ginger garlic paste
  • ¼ cup finely chopped cilantro
  • 2 tsp kasoori methi


  1. Drain the chickpeas and put into the pressure cooker with 5 cups of water.
  2. Add 2 of the brown cardamoms, 3 cloves, the cinnamon stick and one bay leaf, ¼ tsp Garam Masala and 1/4 C chopped fresh ginger. This step helps getting the flavor of the spices right into the chickpeas and also lends a brown shade.
  3. Based on your equipment, set the timing to cook the chickpeas.
  4. I made these in the Instant Pot, so I set it up in manual, high pressure, 12 minutes. with a natural release for 15 minutes.
  5. When the chickpeas are ready, Heat a non stick pan on medium-low heat and add the anardana, followed by cumin and coriander.
  6. Keep stirring the spices until aromatic, slightly toasted. Do not let them turn burn. Remove from the pan.
  7. Allow to cool slightly, grind in a coffee grinder, to make a fine powder (Or use your favorite electric spice grinder)
  8. Heat a heavy bottomed deep pan on medium high heat and add the ghee/oil.
  9. Add the cloves, Add the diced potatoes, cover and cook until potatoes are slightly tender. Reduce heat to medium. Add in the onions.
  10. Add the shahi zeera and continue cooking the onions until caramelized .
  11. Add the ginger garlic paste, cook for a minute.
  12. Add the chopped tomatoes and Cook for a few more minutes.
  13. Once the tomatoes are cooked, Add the chilli powder, salt, ground cinnamon, pepper powder, cardamom powder and stir well for 30 seconds.
  14. Add the ground spices [ the ones you roasted and powdered) and add a little of Liquid from the boiled chickpeas to help the spices cook
  15. Once the spices mix in, add a cup of the liquid from the boiled chickpeas to the pan.
  16. Now add this mix back into the chickpeas.
  17. Add in the cilantro and kasoori methi.
  18. Cook on medium heat for 15 minutes or use the saute function in the instant pot stirring once a while.
  19. Serve with naan or luchi