Hearty Black Chole Aloo Curry – Rainy Night Comfort in a Bowl

A Last-Minute Chickpea & Potato Masala for Cold Evenings.

📍 Prep Time: 10 mins (if chole is pre-soaked). 🔥 Cook Time: 25 mins. ⏱️ Total Time: 35 mins. 👨‍👩‍👧‍👦 Serves: 2–3

Born on a Rainy Saturday Night: This recipe was born out of a nearly empty vegetable basket and two hungry adults on a rainy Saturday. With only a cup of soaked black chole in the fridge, I needed a reliable filler to stretch the meal, and potato was the obvious choice. What started as an improvisation while the rain tapped outside turned into an incredibly comforting meal that I just had to share. It is simple, filling, and proof that some of the best meals come from an empty fridge and a little kitchen magic.

No time to read the full recipe? Listen to this instead!

Why You’ll Love This Recipe

• Uses Pantry Staples: Relies on ingredients you likely already have.

• Stretch Your Meal: The perfect way to make a small amount of chole feed a whole family.

• Filling & Satisfying: A balanced, protein-rich dish that keeps you full.

• Better the Next Day: Like many great masalas, the flavours deepen if left overnight.

• Versatile: Goes beautifully with anything from rice to parathas or puris.

Ingredients

Main Ingredients:

• Black chole (or kabuli channa): 1 cup, soaked overnight and partially cooked.

• Potatoes: 2 small, half-cooked, peeled, and cubed.

The Aromatics & Spices:

• Whole Spices: Bay leaf, cinnamon stick, 2 cardamom pods, 2 cloves, and ½ tsp cumin seeds.

• Base Masala: 1 medium onion (chopped), 2–3 green chillies, 1-inch ginger (chopped), and 1 large tomato (chopped).

• Spice Powders: Coriander powder, cumin powder, turmeric, hing, salt, and chilli powder. Add garam masala (or kitchen king) and kasuri methi for depth.

The Finishing Touches:

• Ghee: 1–2 tbsp for tempering.

• The Tang: 1 tsp tamarind juice and optional lemon juice.

• Creaminess: 1 tbsp curd or cream.

• Garnish: Fresh coriander leaves.

Step-by-Step Instructions

1. Temper the Ghee: Heat ghee in a heavy-bottomed pan or pressure cooker. Fry the whole spices until aromatic, then add cumin seeds until they splutter.

2. Build the Base: Sauté onions, chillies, and ginger until the onions turn golden. Add tomatoes and cook until they are soft and mushy.

3. Add the Hearty Ingredients: Mix in your partially cooked chole and potatoes gently to avoid mashing the potatoes.

4. Spice It Up: Add all spice powders, salt, kasuri methi, and tamarind juice. Mix well to coat the vegetables evenly.

5. Simmer: When the masala starts releasing ghee, add a glass of water and bring to a boil. Reduce heat and simmer.

6. Add Creaminess: Stir in curd or cream. Cook until you reach your desired consistency—thicker for puris, or more gravy-like for rice.

7. Finish: Add fresh coriander and a squeeze of lemon just before serving.

Serving & Variations

This hearty Kala Chana Aloo Masala pairs beautifully with several combinations:

• With Indian Breads: Serve hot with puri for an indulgent meal, chapati for an everyday dinner, or soft parathas for brunch.

• With Rice: Pair with jeera rice and raita, or simple steamed rice with pickle and curd.

Storage & Reheating

• Store: Keep in an airtight container for up to 2 days in the refrigerator.

• Reheat: Warm on the stovetop with a splash of water to restore the original taste.

Pro Tips from My Kitchen

• Undercook the Potatoes: Start with slightly undercooked potatoes; they will finish cooking perfectly in the gravy.

• Kasuri Methi is Key: It provides that subtle restaurant-style depth of flavour.

• homely vs. Rich: Use curd for a homely feel or cream to make the dish richer.

Whether you serve it with puris or a humble plate of rice, this Black Chole Aloo Curry is about turning ordinary evenings into memorable ones. From my kitchen to yours—stay warm, stay fed, and stay happy! 💛.