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  • Cheyenne

Aloo Chole (w/o pressure cooker)


1 tbsp oil

1 tsp cumin seeds

2 bay leaves

4 cloves

2 green cardamom pods

8-10 whole peppercorns

1” piece cinnamon

1 onion, sliced

1 tbsp ginger/garlic paste

2 tomatoes, cubed

½ tsp red chili powder

2 tsp coriander powder

½ tsp cumin powder

½ tsp turmeric powder

½ tsp garam masala

½ tsp dry mango powder

Salt, to taste

2 cups chickpeas

1 potato, cubed

2.5-3 cups water

1 tsp loose black tea leaves


  1. Heat oil over medium heat

  2. Once hot, add bay leaves, cloves, cardamom, peppercorns, cinnamon, and cumin seeds. Sauté

  3. Put onions in the pot and stir

  4. When onions are half cooked, add ginger/garlic paste and mix well

  5. Once onions start browning, add chopped onions and stir

  6. Cover pot and allow to cook for 6 minutes, or until tomatoes are cooked down. Stir occasionally while cooking

  7. Once tomatoes are cooked, add all spices and stir

  8. Boil 2 cups of chickpeas until cooked, or use 2 cups of canned

  9. Add chickpeas and potatoes to gravy, mix well

  10. Pour in 2.5-3 cups water and add tea leaves (these are only for color and is optional). Stir

  11. Cover and let simmer 30 minutes, stirring occasionally

  12. Goes great with rice, bhature, poori, or chappati

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