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pakistani

Chickpea and Potato Aloo Chole with Whole Spices

This simmered dish pairs cooked chickpeas with potato, chole masala and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

23 g Protein
95 g Carbohydrates
22 g Fat
23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 187g cooked chickpeas (drained) 307 kcal
  • 136g potato (peeled, diced) 105 kcal
  • 15g vegetable oil 133 kcal
  • 102g onion (finely chopped) 41 kcal
  • 136g tomato (chopped) 24 kcal
  • 13g ginger garlic paste 10 kcal
  • 2g cumin seeds 8 kcal
  • 1g bay leaf 2 kcal
  • 5g chole masala (spice blend) 15 kcal
  • 3g salt 0 kcal
  • 153g water 0 kcal
  • 9g lemon juice 3 kcal

Cooking instructions

  1. vegetable oilcumin seedsbay leaf
    Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add cumin seeds and bay leaf; toast 20 seconds.
  2. onion (finely chopped)
    Add onion and cook until soft and lightly browned, 6-8 minutes.
  3. ginger garlic pastechole masala (spice blend)salt
    Stir in ginger garlic paste, chole masala, and salt; cook 30 seconds.
  4. tomato (chopped)chole masala (spice blend)
    Add tomato and cook until it breaks down into a thick masala, 4-5 minutes.
  5. cooked chickpeas (drained)potato (peeledwater
    Add chickpeas, potato, and water. Simmer uncovered 12-15 minutes until potato is tender and sauce thickens.
  6. lemon juice
    Finish with lemon juice. Serve hot.

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