Dilli Wale Chole (Aloo Mix)
A flavorful and aromatic one-pot chole recipe inspired by Delhi street food, made without tea bags and perfect for a caffeine-free meal.
Ingredients
Main Ingredients
Kabuli chole (chickpeas), soaked overnight1/2kg
Main Masala
Desi ghee4tbsp
Green cardamom4piece
Cloves6piece
Black pepper10piece
Bay leaf2piece
Black cardamom2piece
Cumin seeds1tsp
Red chilli4piece
Onion, chopped4piece
Ginger garlic paste2tsp
Salt1tbsp
Fresh tomato puree1cup
Green chilli, chopped4piece- Coriander powder, coarsely ground1tbsp
- Spinach, washed & pureed200g
Chana Masala Mix
Coriander powder1 1/2tsp
Red chilli powder1tsp- Roasted cumin seeds powder1tsp
Garam masala1 1/2tsp- Chana masala (ready made)2tbsp
Water1/2cup
Additional Ingredients
- Water for cooking the masala1cup
- Water for pressure cooking1L
- Peeled raw potatoes4piece
Tamarind pulp2tbsp
Chopped coriander leaves1piece
Final Tadka
- Ghee2tbsp
- Cumin seeds1tsp
Carom seeds1tsp- Red chilli4piece
- Degi mirch1tbsp
- Ginger juliennes10piece
Nutrition (per serving)
Calories
212.5kcal (10.63%)
Protein
8.8g (17.5%)
Carbs
27.5g (10%)
Sugars
2.5g (5%)
Healthy Fat
5.1g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
How to make Dilli Wale Chole (Aloo Mix)
Preparation
- Step 1
Strain the water from the soaked chole.
Cooking
- Step 1
Heat ghee in a cooker or heavy-bottom pan. Add all the khade masale and cook for a minute on low heat.
- Step 2
Add chopped onion, ginger garlic paste, and salt. Cook until the onions release ghee.
- Step 3
Add tomato puree and green chilli, and cook for a few minutes.
- Step 4
Add coarsely ground coriander powder, mixture of spices, and water. Cook for a minute.
- Step 5
Add 1 cup of water, cover, and cook on low heat for 5 minutes.
- Step 6
Add spinach puree and cook until it releases ghee.
- Step 7
Add chole, potatoes, and 1 litre of water. Pressure cook for 2 whistles on high flame and 4 whistles on medium.
Nutrition (per serving)
Nutrition (per serving)
Calories
212.5kcal (10.63%)
Protein
8.8g (17.5%)
Carbs
27.5g (10%)
Sugars
2.5g (5%)
Healthy Fat
5.1g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the chickpeas are soaked overnight for the best texture.
Adjust the spice level by varying the amount of red chilli and green chilli.
FAQS
What is the best way to store leftover Dilli Wale Chole (Aloo Mix)?
To store leftover Dilli Wale Chole, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions for up to 2 months. Just make sure to reheat thoroughly before serving.
Can I make Dilli Wale Chole (Aloo Mix) vegan or vegetarian?
Yes, Dilli Wale Chole can easily be made vegan by substituting desi ghee with vegetable oil or coconut oil. The recipe is already vegetarian, so it’s perfect for those following a vegetarian diet.
What are some good side dishes to serve with Dilli Wale Chole (Aloo Mix)?
Dilli Wale Chole pairs wonderfully with steamed basmati rice, jeera rice, or naan. You can also serve it with a side of cucumber salad or raita to balance the spices.
What can I substitute for Kabuli chole if I don't have any on hand?
If you don't have Kabuli chole, you can substitute it with black chickpeas (kala chana) or even canned chickpeas for a quicker option. Just adjust the cooking time accordingly, as canned chickpeas require less cooking.
How can I adjust the spice level in Dilli Wale Chole (Aloo Mix)?
To adjust the spice level in Dilli Wale Chole, you can reduce the number of green and red chilies used in the recipe. Alternatively, you can add a bit of sugar or cream to balance the heat if it becomes too spicy.
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Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar...
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