Aloo Chole

The Chef: Ramesh Kaduru

The Restaurant: A Passage to India

An Authentic Indian Pop Up Restaurant inside the Ritz-Carlton, Coconut Grove

The Dish: Aloo Chole (Potato Chick Peas in Gravy)


1 large bag dry Chick Peas (or 3 cans)

4 Idaho Potatoes

2 cups yogurt (plain)

1/4 cup tamarind juice (optional)

1 Tsp. Garam Masala

2 bay leaves

2 Tbs. olive oil

1 Tbs. lemon or lime juice

2 white onions, minced

2 tomatoes, finely chopped

1/2 cup ginger garlic paste

1 tbs. cumin

1 tbs. chili powder

1 Tbs. Chana Masala

1/4 cup chopped cilantro

salt and pepper to taste


Method of Preparation:

– Bring potatoes and chick peas to boil in two separate pots of water. Also add salt, pepper and turmeric to each pot for extra flavor. (If using dry chick peas, soak overnight or for 5-6 hours before cooking.)

– Drain peas and cut cooked potatoes into even chunks and then add olive oil to a deep pan and get it hot. Add bay leaves, chopped onions and ginger garlic paste. Sauté on medium heat until it begins to brown.

– Now, add tomatoes and stir. Add garam masala, cumin, chili powder and yogurt, stir well and add water if the sauce is too thick. Now, add Chana Masala.

– When it bubbles, add the potatoes and chick peas and stir well. Add lime juice and chopped cilantro, stir and cook for another minute or so.

– Take out the bay leaves, and it’s ready to plate.

To Plate:

Garnish with more chopped cilantro and serve.

Serving suggestion: Mango Lassi

Serves: 10

A Passage to India Pop Up Restaurant

Ritz-Carlton, Coconut Grove

3300 SW 27th Ave.

Miami, FL 33133

Phone: (305) 644-4680


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