INGREDIENTS
- 1 cup Chole (chickpeas) soaked overnight
- Bouquet garni of 1 cinnamon, 1 badi elaichi, 2 cloves, 1 bay leaf, ¼ tsp ajwain
- 1 tbsp tea leaf concoction (optional)
- Salt to taste
- Water to pressure cook Chole
- 1-2 onions sliced
- 1 tbsp Ginger garlic paste
- 1-2 green chilly paste
- 2 tomatoes, puréed
- Coriander powder
- 1 tbsp Red Chilli powder
- 1-2 tbsp chole masala (check Amritsari Chole recipe for homemade masala)
- 1-2 potatoes, cubes
- 1-2 tbsp Dahi (plain yogurt)
- 1 tbsp Shilpa’s Masala Mill Garam masala
- 1 tbsp Kasuri Methi
- Coriander leaves
- Mint leaves
- 2-2 ½ cups basmati rice (washed and soaked for at least 30 mins)
INSTRUCTIONS
Pressure cook Chole with the bouquet garni and tea leaf concoction. Adjust water. Cool and keep aside. Discard the bouquet garni.
Heat oil in a pot.
Add bay leaf, green chili, and onions. Fry for 3-4 mins.
Add ginger-garlic paste and fry for 2-4 mins.
Add potatoes, red chili powder and fry for 3-4 mins.
Add tomato purée and continue to fry.
Add salt, chole masala, garam masala, and kasuri methi and fry until oil separates on surface.
Add yogurt and mix well.
Fry for few more mins until everything incorporates well.
Add the boiled Chana.
Adjust seasoning and cover and cook for few mins until potatoes are almost done and oil is visible on sides.
Add soaked rice.
Add mint leaves, coriander leaves.
Adjust water.
Cover and Dum cook for 12-16 mins or until rice is cooked.
And that’s it.
Your wholesome and delicious aloo Chole Dum pulao is ready.
Garnish with fried onions, coriander, and mint leaves.
Serve with Raita and papad.
SPICE LEVEL: 🌶🌶
