Dhaba-Style Chole Aloo Recipe (Restaurant Flavor at Home!)

Hey everyone, welcome back to the channel! Today, we're whipping up a delicious and comforting dish straight out of a dhaba (roadside restaurant) - Dhaba-Style Chole Aloo! This hearty curry features chickpeas (chole) and potatoes (aloo) simmered in a rich and flavorful gravy, perfect for dipping your roti or rice.
Why you'll love it:
Dhaba Vibes at Home: Recreate that iconic dhaba flavor with simple ingredients and easy-to-follow steps.
Flavor Bomb: The gravy is packed with warm spices and aromatics, creating a taste explosion in every bite.
Hearty & Satisfying: Chole Aloo is a complete meal in itself, perfect for a filling lunch or dinner.
Let's get cooking!
Ingredients:
For the Chole:
1 cup Dried Chickpeas (soaked overnight)
1 bay leaf
1 teaspoon Cumin Seeds
1 teaspoon Coriander Seeds
For the Gravy:
2 tablespoons Cooking Oil
1 medium Onion, finely chopped
1 inch Ginger, grated
2 Green Chilies, chopped (adjust for spice)
1 medium Tomato, finely chopped (or 1 tablespoon Tomato Paste)
½ teaspoon Turmeric Powder
1 teaspoon Red Chili Powder (adjust for spice)
1 teaspoon Coriander Powder
½ teaspoon Garam Masala Powder
1 teaspoon Salt (or to taste)
2 cups Water (or vegetable stock)
2 medium Potatoes, cubed
For the Garnish:
Chopped Coriander Leaves
Lemon Wedges (optional)
Instructions:
Prep the Chickpeas: Rinse the soaked chickpeas and drain them well. In a pressure cooker, add the chickpeas, bay leaf, cumin seeds, and coriander seeds. Add enough water to cover the chickpeas by about an inch. Pressure cook for 4-5 whistles on high heat, or until the chickpeas are tender. Let the pressure release naturally for 10 minutes, then release any remaining pressure manually.
Making the Gravy: While the chickpeas cook, heat oil in a pan or kadai over medium heat. Add the chopped onion and cook until softened and translucent.
Add the grated ginger and green chilies. Saute for another minute.
Add the chopped tomato (or tomato paste) and cook until the tomato is mushy and releases its - oil.
Add turmeric powder, red chili powder, coriander powder, and garam masala powder. Stir and cook for a few seconds, releasing the aroma of the spices.
Pour in the water (or vegetable stock) and season with salt to taste.
Once the gravy comes to a simmer, add the cooked chickpeas (without the bay leaf, cumin seeds, and coriander seeds) and cubed potatoes.
Cover the pan and simmer for 10-12 minutes, or until the potatoes are tender and cooked through. - Stir occasionally to ensure even cooking.
Dhaba-Style Finish: Adjust the consistency of the gravy to your preference. You can add a little more water for a thinner gravy.
Garnish with chopped coriander leaves and serve hot with roti or rice. Offer lemon wedges on the side for an extra tangy touch!
Tips:
You can use canned chickpeas to save time on soaking and cooking. Just rinse them before adding them to the gravy.
Adjust the amount of red chili powder according to your spice preference.
Want it smokier? Add a pinch of smoked paprika or a teaspoon of kasuri methi (dried fenugreek leaves) towards the end of cooking.
Dhaba-Style Chole Aloo is a delicious and comforting dish that everyone will love! Enjoy!
Hashtags:
#dhabastylecholealoo #cholealoorecipe #indianfood #vegetarian #comfortfood #easyrecipe #homemade #yummy #foodporn #desifood
Let me know in the comments what your favorite dhaba dishes are, and don't forget to like, subscribe, and hit the notification bell for more delicious and exciting recipe adventures!