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aloo choliya recipe

aloo choliya recipe
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
aloo choliya recipe – thin and spiced curry made with potatoes and fresh green chickpeas or choliya.
  • 1 cup fresh green chickpeas (choliya or hara chana or harbhara)
  • 1 large potato/aloo – 100 to 120 gms potato, peeled & diced
  • 1 medium onion/pyaaz – 50 to 60 gms onion, roughly chopped
  • 1 large tomato/tamatar – 100 to 120 gms tomato, roughly chopped
  • 3 to 4 small sized garlic/lahsun, chopped
  • ½ inch ginger/adrak, chopped
  • 1 tsp cumin/jeera
  • a pinch of asafoetida/hing
  • ¼ tsp turmeric powder/haldi powder
  • ¼ tsp red chili powder or ½ tsp kashmiri red chili powder or deghi mirch
  • ¼ to ½ tsp punjabi garam masala or garam masala powder
  • 2 cups water * check notes
  • 2 tbsp oil or ghee
  • few coriander leaves for garnish (dhania ke patte)
  • salt as required
  1. rinse the choliya or fresh green chickpeas. drain and keep aside.
  2. in a blender or grinder, make a smooth paste of the chopped onion, tomato, ginger and garlic. keep aside.
  3. no need to add water while making the paste. the juice from the tomatoes is enough and helps in grinding.
  4. heat oil or ghee in a pressure cooker. add cumin seeds and asafoetida.
  5. allow the cumin seeds to sizzle. then add the ground onion tomato paste.
  6. stir and saute till you can easily see fat releasing from the sides of the masala.
  7. add the turmeric powder, red chili powder and stir and saute for a minute.
  8. then add the chickpeas. stir well. then add water along with salt.
  9. stir and pressure cook for 2 to 3 whistles on a medium to high flame.
  10. once the pressure settles down on its own, add the potatoes.
  11. stir and then again pressure cook for 2 to 3 whistles. open the lid, after the pressure settles down on its own.
  12. add garam masala powder and stir. check the taste and add more salt if required.
  13. garnish aloo choliya with coriander leaves.
  14. serve aloo choliya curry hot or warm with steamed rice or chapatis.
you can adjust the consistency of the curry as you prefer. the recipe posted here goes very well with rice. if serving with chapatis or parathas, you can add 1 to 1.5 cups water. you can also reduce the garam masala and red chili powder if you reduce the quantity of water.
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