Breakfast/Brunch/ Pakistani Food/ vegetarian

Aaloo Chholay/Chana or Potato and Chickpea Curry

School was a hop skip and jump away from Boat Basin, an iconic strip of food joints that had some of the best food Karachi has to offer. Most people will sit in their cars and order food from the servers who will come up to the window. You could get a burger from Chips, a slush from Mr. Burger, Chicken Tikkas from Tandoori Hut, Caramel Crunch Ice Cream from Rajoos and a Cold Coffee from Baloch all without moving an inch. Just thinking about it is making me happy and hungry.

Aaloo Chholay or Potato and Chickpea Curry

My favorite Boat Basin memories are the early morning ones – the times where close friends and soon to be friends would show up long before the city was awake to sit on damp plastic chairs, huddling in to ourselves as we held our cups of chai tight and anxiously awaited our halwa puri breakfast. Now we call it halwa puri, but most of the times it was a ‘hold the halwa, bring me puris and aloo chholay” breakfast. I have blogged about this breakfast before and didn’t anticipate doing so again. But then I made a variation of this awesome recipe and I decided that with it’s extra everything it was just too good to keep to myself.

Aaloo Chholay/Chana or Potato and Chickpea Curry

2 cups cooked chickpeas
1 cup potatoes cut into 1/2 cm thick pieces
1 onion diced
1 tsp cumin seeds
1/2 tsp nigella seeds (kalonji)
2-3 cloves
4 black peppers
1 inch ginger, grated, or 2 tsp ginger paste
4 cloves garlic crushed, or 1 tsp garlic paste
1 tbsp coriander powder
1 1/2 tbsp red chilli powder
1 1/2 – 2 tsp salt
1/4 tsp turmeric powder
1/4 tsp baking soda
2 tomatoes finely diced
3 tbsp chopped cilantro
as many green chillies as you can eat – I used 4-5 thinly sliced
lemon wedges for serving

Heat 1/4 cup of oil in a large saucepan or wok, add cumin seeds, cloves, peppers, and kalonji. Fry till sizzly (I am creative with words).

Add onions and fry till golden, follow with ginger and garlic, stir for a minute or two then add the rest of your dry spices i.e. coriander powder, red chili powder, turmeric powder, and salt. Saute for two minutes then throw in the chopped tomatoes, cook till ‘bhunn’ i.e masalas form a cohesive paste and oil rises above them.

Now add your chickpeas, potatoes, and baking soda. Stir well, then add one cup of hot water and cover your pan. Bring the mixture to a boil then let it simmer for 20 minutes or until the potatoes are done.

Mash the potatoes and chickpeas slightly with the back of a large spoon to create a thicker gravy. Taste for salt – you may need to add more. Then top with cilantro, chillies, and serve with lemon wedges, achar and hot puris. Yum.

Aaloo Chholay or Potato and Chickpea Curry

You Might Also Like

23 Comments

  • Reply
    Nandini
    at

    My husband loves Choley 🙂 . This looks so yummy!

  • Reply
    This Cake is Desi
    at

    Ohh I have so many memories of boat basin, we used to stop by there every time I went to my in-laws. The cholay look awesome:)

  • Reply
    love in the kitchen
    at

    I love your description of the boat basin and the food there. What a great memory. The cholay does look SO delicious.

  • Reply
    Aruna Panangipally
    at

    I love Aloo Choley! I have never used Kalonji in Choley and will certainly do the next time. 🙂

  • Reply
    Traditionally Modern Food
    at

    Choley looks super yum:-)lovely clicks

  • Reply
    Namrata
    at

    alu choley is classic north Indian curry. Have fond memories of this aromatic dish:)

  • Reply
    radhikasethi
    at

    Your Boat Basin memories have taken me into my own “Boat Basin” days! Lovely post and so looking forward to try this version of cholle! It’s my hubby’s fav. 🙂

    • Reply
      sarahjmir
      at

      aww thank you!!! hope he enjoys it as much as we do!

  • Reply
    Carrie
    at

    Yum! That looks spicy and delicious. Getting food in the car in the market (pani puri and rolled paratha) was one of the first things we ate on my first trip, it was such a fun experience!

  • Reply
    banglesandbungalows
    at

    I love aloo puri! My mom usually cooks it so this is a great go-to recipe for doing it on my own 🙂

    xx Yasmin
    http://banglesandbungalows.com

  • Reply
    Kamana@SocialandStyle
    at

    Thank you for such an easy to follow and tasty recipe!

  • Reply
    bristol plasterers
    at

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

    • Reply
      sarahjmir
      at

      please do! would love to hear how this turns out!

  • Reply
    Petesdragon
    at

    Why do people comment on a recipe before trying it? What’s the point? I’d like to know if others have tried the recipe and how it turned out for them to help me decide whether to try it myself. Commenting that it looks yummy is totally useless. Just saying…

    • Reply
      sarahjmir
      at

      I used to wonder that myself 🙂 Then I realize when you actually start blogging the feedback/encouragement actually means a lot. Looks yummy is a compliment I am happy to take, of course tastes amazing would be even better!

  • Reply
    Mariam
    at

    Assalam-u-Alaikum!
    I tried this recipe yesterday and it was delicious. My family loved it. Thanks for such a fool proof recipe.

    • Reply
      sarahjmir@gmail.com
      at

      Thanks so much Mariam!!! Am thrilled that you guys liked it and thanks so much for taking the time to let me know – totally appreciate it!

  • Reply
    Fatima
    at

    How much baking soda?

    • Reply
      sarahjmir@gmail.com
      at

      I am SO SO sorry I missed this but a small pinch, 1/4 tsp-ish I’d say. Will update the post 🙂

  • Reply
    Susan
    at

    Thank you, Sarah, for these simple yet awesome recipes. It’s indeed a gastronomic delight. I would suggest it would be nice if you could mention the quantity of the ingredients in grams. For example, the quantity of chickpeas mentioned in the above recipe is “one can”. Not every one needs to buy canned or tinned chickpeas. Thank you, once again for sharing these recipes and keep up the good work.

    • Reply
      sarahjmir@gmail.com
      at

      That’s such a good point Susan! Thank you for your kind works and the suggestion – editing the recipe now!

    Penny for your thoughts?