Aloo Choliya Recipe | Aloo Hara Chana | Hara Chana Recipes

Winters are here and the markets are full of fresh winter vegetables.Fresh Chickpeas is known as Choliya which is also called as hara chana in hindi and is available abundantly during winters.Though its time consuming to clean and shell the fresh Chickpeas but its really worth for the taste and freshness of these winter vegetables. My mom used to roast these fresh chickpeas in pods with salt until they turn slight black and the skin wilts.It used to be fun to shell out the chickpeas from the hot pods and eat them warm with a gossip session with the family members.

Aloo Choliya is popular in North India and is a must prepare winter delicacy. It can be paired with steamed or hot phulkas, but one needs to adjust the consistency of gravy. I usually prefer a thinner version when it is to be served with rice and a slightly thick and creamy version when served with rotis.The preparation process of Aloo Choliya is very similar to Aloo matar and is a very simple recipe which can be directly prepared in cooker.

I have posted few recipes with Choliya earlier - Choliya Paneer Curry and Choliya Pulao if you are looking out for few more interesting recipes with Choliya. You can even prepare a simple Choliya salad with tomato-onion which tastes delicious in its own way. Utilize this winter season and prepare various varieties with these fresh ingredients.

Check out various Winter recipes in my blog:

• Avarekaalu Benne Usli-Karnataka Style
• Fresh Chickpeas Paneer Gravy
• Hare Chane Ke Pulav | Fresh Chickpeas Pulao
• Sarson Ka Saag/Mustard greens Saag
• Pithikipappu/Mochai Beans Dal

Aloo Choliya | Potato-Fresh Chickpeas Curry Recipe:

Serves 2-3 | Author- Prathibha Garre

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Gravy/Sidedish

Ingredients:

2 Potatoes,diced into cubes

1 cup fresh Chickpeas/Choliya

1 Onion,sliced

2 Tomatoes,chopped

1/2" Ginger

4-5 Garlic cloves

1 tsp Red chilli powder

1/2 tsp Coriander powder

1/4 tsp Cumin powder

1/2 tsp Garam masala

1/2 tsp Amchur powder

1/2 tsp Turmeric powder

2 tbsp chopped Coriander leaves

1/2 tsp Cumin seeds

Salt,to taste

2 tbsp Oil

Method:

• Grind onions ,chopped tomatoes, garlic and ginger to a smooth puree.
• Heat oil in a pressure cooker and crackle cumin seeds.Add the ground Onion-tomato paste and fry until the masala leaves the oil over the edges.
• Add coriander powder, cumin powder, red chili powder, turmeric powder and fry a couple of minutes.
• Add fresh chickpeas and potato cubes and fry for 2-3 mins in the masala.
• Add salt, amchur powder,garam masala and few coriander leaves to it and fry for a minute.
• Add 1 cup water to it and pressure cook it for 2 whistles and reduce the flame and cook it for 8-10 mins.
• Once the pressure is down adjust the consistency of gravy- thin or thick.
• Garnish it with chopped coriander leaves.

Serve the curry hot with Steamed Rice or any Indian flat bread - Roti/Naan/Phulka/Chapathi.

Notes:

• If you want to serve it with rice- slightly prepare a thin gravy and if you want to serve with roti make it bit thick,in that case reduce the water in it.
• You can replace fresh green chickpeas with fresh peas in the recipe and follow the same process for a tasty fresh aloo matar gravy.
• One can even replace the potatoes with paneer in the recipe and make Choliya Paneer gravy.Both tastes nice in the recipe.

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