Aloo Choliya or Potatoes with Fresh Garbanzo is a quick and delish Gluten Free and Vegan curry made with the seasonal fresh chickpeas or Choliya. Served with Rice or any flatbread.
Winter produce brings in a lot of variety into the veggie basket like Purple Yam (Kand), Sweet Potatoes, Fresh Green Peas, Hara Choliya (Fresh Green Chickpeas) etc. While I generally make Oondhiyoo once or twice during the winters and also Kand Ke kebab (purple yam kebab) , today’s post is with fresh Choliye or fresh garbanzo beans that I found at the local farmers’ market recently and with potatoes this makes an amazing curry – perfect with hot phulkas / pooris.
My colleague – Ms.P, who is (was) from Chandigarh taught me this amazing dish, and since then I make this whenever I can get my hands on these beauties.. Just like raw shelled peas, we all love to munch on these as is – it is mildly sweet and has a crunch too.
Other Gravies / Winter special dishes you would love on the blog:
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Prep time : 10 mins , Cooking time : 10 mins , Serves : 3
Vegan Side dish for Roti / Indian Flatbread / Rice. Spice level : Medium
Course : Accompaniment, Cuisine : North Indian.
What you need to make Aloo Choliya:
- 1 Cup Fresh Garbanzo / Hare Chane / Hara Choliye /Fresh Green Chickpeas
- 1 Potato (large or 2 medium)
- 1/2 tsp Cumin seeds (Jeera)
- 1.5 TBSP Oil (any neutral oil will work)
- 1 tsp Salt (or to taste)
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- 1 TBSP Coriander powder
- 1/2 TBSP Garam Masala
- 1/2 tsp Cumin powder (Bhuna Jeera powder)
- 1 tsp coriander leaves
- 1 tsp Kasuri Methi for garnish
- 1 tsp Lemon Juice
To grind:
- Onion – 1 Large
- Tomatoes – 2 medium
- Poppy seeds – 1/2 tsp + 4-5 cashews (both soaked in warm water for 5-10 mins)
- Green Chillies – 2 nos (adjust spice)
- Ginger – 1/2 inch
- Garlic – 1 or 2 medium pods
- Cloves – 2 nos
- Cardamom – 1 no.
Garnish : Coriander leaves, lemon juice (optional)
PIN FOR LATER
How to make Aloo Choliya:
- Peel potato, cube and reserve in a bowl of water.
- Blanch the tomato, peel and keep aside.
- Grind all ingredients under “To grind” to a smooth paste.
- In a pressure cooker, add oil, splutter jeera, add this paste and saute well till it leaves oil, about 4-5 mins. Add the potatoes, shelled fresh Choliye, 1 cup of water, salt and pressure cook for 2 whistles.
- Let the pressure release slowly on its own. Open lid and lightly mash 1 or 2 pieces of the potato.
- Now add the rest of the spices – turmeric, coriander powder, Garam Masala, red chilli, jeera powder and Crushed Kasuri Methi . Add 1-2 tsp of water if its too dry. Let it simmer for 5-6 mins till the masala coats all the veggies and the legumes.
- Transfer to a serving dish, add the coriander and lemon juice and serve hot with rotis / Phulkas (puffed Indian wholewheat bread)
Aloo Choliya | Fresh Green Chickpeas Gravy | Sides for Roti
Aloo Choliya or Potatoes with Fresh Garbanzo is a quick and delish Gluten Free and Vegan curry made with the seasonal fresh chickpeas or Choliya. Served with Rice or any flatbread.
Equipment
- Pressure Cooker
- Spice Grinder
- Pots and Pans
Ingredients
- 1 Cup Fresh Garbanzo / Hara Choliye /Fresh Green Chickpeas
- 1 Potato large or 2 medium
- 1/2 tsp Cumin seeds Jeera
- 1.5 TBSP Oil any neutral oil will work
- 1 tsp Salt or to taste
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- 1 TBSP Coriander powder
- 1/2 TBSP Garam Masala
- 1/2 tsp Cumin powder Bhuna Jeera powder
- 1 tsp coriander leaves
- 1 tsp Kasuri Methi for garnish
- 1 tsp Lemon Juice
To Grind:
- 1 large Onion
- 2 medium Tomatoes ripe and blanched
- 1/2 tsp Poppy seeds skip if not available
- 6 cashews both poppy seeds and cashews soaked in warm water for 5-10 mins
- 2 Green Chillies adjust spice
- 1/2 inch Ginger cleaned and peeled
- 3 garlic
- 2 cloves
- 1 Green Cardamom
Instructions
- Peel potato, cube and reserve in a bowl of water.
- Blanch the tomato, peel and keep aside.
- Grind all ingredients under “To grind” to a smooth paste.
- In a pressure cooker, add oil, splutter jeera, add this paste and saute well till it leaves oil, about 4-5 mins.
- Add the potatoes, shelled fresh Choliye, 1 cup of water, salt and pressure cook for 2 whistles.
- Let the pressure release slowly on its own. Open lid and lightly mash 1 or 2 pieces of the potato.
- Now add the rest of the spices – turmeric, coriander powder, Garam Masala, red chilli, jeera powder & Crushed Kasuri Methi . Add 1-2 tsp of water if its too dry. Let it simmer for 5-6 mins till the masala coats all the veggies and the legumes.
- Transfer to a serving dish, add the coriander and lemon juice and serve hot with rotis /Phulkas (puffed indian wholewheat bread)
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Wow love seeing those fresh chhole..very nice side dish!
My husband loves fresh green chana. That is a yummy dish using them. Will try when I get my hands on some choliya. Bookmarked for now.
Ah these are our family favourite! Always stock them in the freezer, nice recipe with these fresh choliya.
wow – never seen the chickpeas on the stalk – these look great
We very rarely find fresh chickpeas here kalyani! This aloo choliya looks so tempting! Seasonal produce has its own taste and freshness! Brilliant side with roti’s!
Awww. wish I could send you some fresh choliya sabji, Priya. Here too, for a very short while, the fresh chickpeas is available and not at all markets too
I miss India so much for this fresh choliya. I used to snack on this as a kid. Your aloo choliya looks so good, and the click is so tempting, looks like restaurant style.
Thanks Renu. Wish I could send you some fresh choliya
Your click of the fresh green chana takes me back to childhood memories. I remember my grandfather would bring them home and we would help my mum to remove the chana from the pods. We always got tickled by the pop sound the pods made. Wish I could get some now to make this tempting aloo choliya. Would love to enjoy it with some pooris.
Ah yes – I was intrigued by the pop sound too, Mayuri. I learnt about this sabji only after moving here – in our childhood, we would simply steam the pods and eat them with a sprinkling of salt !
We love Choliya but finish them off before they get converted into any vegetable. This time around will make some of this amazingly delicious vegetable curry.
Thanks Archana. am sure you would like it when you try this
Haven’t seen fresh green channa here except fresh thogrikaalu and avrekaalu . The recipe is yumm and I will try with soaked channa 🙂
I saw this Choliya first in Bangalore only – comes around Tulsi habba. Check the local markets.