One serving of aloo chole

Aloo chole

Name: Aloo chole
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 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

Humayun Hussain

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Aloo tikki

A star rating of 4.8 out of 5.5 ratings

Lamb vindaloo

A star rating of 3.6 out of 5.7 ratings

Roasted aloo gobi

A star rating of 4.4 out of 5.99 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal355
fat16g
saturates1g
carbs37g
sugars3g
fibre10g

high
protein12g
salt1.4g

Method

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.

Recipe from Good Food magazine, October 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now