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Aloo Chole

An aloo chole is a tasty curry made with potato & chickpeas, this seasoning packs the flavours of the traditional Punjabi curry into one easy step.

This curry is often served with pani - a popular street food consisting of puffed shells made from semolina & rice flour (often referred to as panipuri - this means it has a spicy, savoury filling - similar to this curry!)

These are a great accompaniment to any curry, simply scoop up & eat!

This seasoning is packed with authentic flavours like coriander, onion, cumin & garlic - this is a medium heat curry and we'd recommend adding extra chillies if you like it spicy!

Top with fresh green chillies or add a pinch of chilli flakes whilst cooking.


  • 250g chickpeas (soak overnight)

  • 2 large potatoes, cubed

  • 2 large tomatoes, diced

  • 1 large onion, diced

  • 50g aloo chole masala

  • 2 bay leaves


Aloo Chole

  1. Drain the chickpeas & add to a pan, submerge in fresh water, add the bay leaves and simmer until tender (around 15 minutes), drain and set aside the cooking liquid.

  2. Heat oil in a pan and fry the onion until soft, add the masala spice and tomatoes and fry for a further 5 minutes.

  3. Add the chickpeas, potato and a cup of the chickpea liquid, season to taste with salt, pepper & sugar- simmer for 20-30 minutes.

  4. Garnish with a squeeze of lemon & fresh coriander.

  5. If you prefer a creamier texture, add a splash plant based cream or yoghurt before serving!

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