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One serving of aloo chole

Aloo chole

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Strike a perfect balance between speed and flavour with this aloo chole – despite a few time-saving shortcuts, it retains all the flavours of the Indian dish

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
high infibre10g


  • 2 tbsp vegetable oil
  • ¼ small red onion, finely chopped
  • 200g new potatoes, boiled, peeled and halved
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp chilli powder
  • 400g can chickpeas, drained and rinsed
  • ½ tsp tomato purée
  • 1cm piece of ginger, peeled and finely chopped
  • ½ small bunch of coriander, leaves picked and roughly chopped
  • ½ tsp garam masala
  • ½ green chilli, thinly sliced, to garnish
  • basmati rice, naan or chapatis, to serve


  • STEP 1

    Heat the oil in a saucepan over a medium heat and cook the onion for 7 mins until beginning to soften. Turn the heat up to high, tip in the potatoes and fry for 3 mins until the potatoes are starting to colour. Add the garlic, ginger paste, ground coriander, cumin, turmeric, chilli powder and a pinch of salt. Mix well, then stir in 100ml water.

  • STEP 2

    Gently stir in the chickpeas and tomato purée. Reduce the heat to a simmer and cook for 5 mins to reduce the liquid a little. Season, then stir in the fresh ginger and half the coriander. Taste for seasoning.

  • STEP 3

    Sprinkle over the garam masala, chilli and remaining coriander leaves, then serve in bowls.

Goes well with

Recipe from Good Food magazine, October 2021

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