Authentic Saoji Style Chole Aloo: Spicy Chickpea and Potato Curry
30 minutes
838 reads
About Authentic Saoji Style Chole Aloo: Spicy Chickpea and Potato Curry
Discover the fiery heart of Maharashtra with this authentic Saoji Style Chole Aloo curry. This robust Indian dish features tender chickpeas and potatoes simmered in a richly spiced gravy, bursting with aromatic onions, garlic, ginger, and a delightful kick of green chilies.The secret lies in the unique Saoji masala, a complex blend of spices that delivers a deep, layered flavor unlike any other chole recipe. This comforting curry is perfect for lunch or dinner, and pairs beautifully with steamed rice or fluffy rotis.Prepare to be tantalized by the intense aroma and bold taste of this truly unforgettable culinary experience. Get ready for a flavor explosion that will leave you craving more!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Aromatics & Spices
- 1 Onion medium-sized
- 6 clove Garlic
- 1 inch Ginger
- 6 Chili green
- 1 tsp Cumin Seeds also known as jeera
- 1 tsp Garam Masala
- 1 tbsp Magaj Powder watermelon seed powder; available in indian grocery stores
- 1.5 tsp Chili Powder adjust to your spice preference, red
- 0.5 tsp Turmeric Powder also known as haldi
- 1 tsp Mango Powder also known as aamchur, dry
- 1 tsp Coriander Powder
Vegetables & Legumes
Instructions
Prepare the Spice Paste
- Finely chop the onion, green chilies, garlic, and ginger. Grind them into a smooth paste using a blender or food processor.
Sauté Aromatics
- Heat oil in a wide pan or kadhai over medium heat. Add the bay leaf and let it sizzle for a few seconds.
Cook the Paste
- Add the spice paste to the pan and cook, covered, for 10 minutes, stirring occasionally. Reduce heat to low and cook until the oil separates from the gravy, about 10-15 more minutes.
Add Dry Spices
- Cumin seeds, desiccated coconut, and magaj powder are added to the pan and sauteed for about 5 minutes.
Incorporate Wet Spices
- Stir in turmeric powder, red chili powder, dry mango powder, and salt. Cook for another 3 minutes, stirring continuously.
Add Tomato Puree and Sweetener
- Add the tomato puree and jaggery or sugar. Simmer for 5 minutes, allowing the flavors to meld.
Add Chole and Potatoes
- Add the pre-boiled chickpeas and cubed potatoes. Mix well to coat everything in the gravy.
Simmer and Thicken
- Add water (about 1-2 cups) and simmer on low heat for about 10 minutes, or until potatoes are tender.
Final Touches
- Stir in the garam masala and most of the chopped coriander leaves. Simmer for another 5 minutes to allow the flavors to develop.
Garnish and Serve
- Garnish with remaining coriander leaves and serve hot with roti or steamed rice.
Recipe Notes
Expert Tips for the Best Saoji Chole Aloo
- For a deeper flavor, soak the chickpeas overnight and pressure cook them until very tender.
- Adjust the amount of red chili powder according to your spice preference. Start with less and add more as needed.
- If you don't have magaj powder, you can substitute it with a small amount of roasted sesame seeds or poppy seeds.
- For a richer gravy, you can add a tablespoon of cream or cashew paste at the end.
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Recipe Nutrition
Calories: 85kcalCarbohydrates: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 570mgSugar: 1g
Tri Shakti
Articles: 36
5 Comments
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Looks so good! Can’t wait to try it.
Such a perfect dish! Thank you.
Wow, this looks fantastic!
This looks so good! Appreciate the share.
This is quite different recipe. Never heard of magaj powder…. Going to try this weekend.