This classic Indian curry blends potatoes and chickpeas with zesty ginger, garlic, and aromatic spices to create a savory dish. Serve potato chickpea curry over white rice or warm Indian bread like naan for an unforgettable meal. I agree to be sent email.
Whether it’s a weeknight dinner or Sunday lunch, Aloo Chana Masala will surely be a hit! If you like my Instant Pot chickpea curry, then you must try this chickpea potato curry. It is super easy to prepare and requires minimal ingredients easily available in your pantry. In a mere half hour, this recipe can be crafted with either canned or precooked chickpeas. Precooked Chickpeas are especially convenient if you need a main course meal in under 30 minutes.
Why this recipe works
It’s spicy, flavorful, and delicious! It’s packed with protein and 100% vegan. Super easy to make with simple ingredients. Perfect for weeknight dinners or special occasions.
Instructions
Place a pan over medium heat. Add olive oil, cumin seeds, bay leaf, and cardamom, and saute for 30 seconds. Potatoes: I used red potatoes that are small to medium size. Adding potatoes to this recipe gives it the creamy texture. Spices: I used turmeric powder, cayenne, black pepper, and garam masala. Feel free to adjust the spices to your liking, but don’t skip any. Using a little bit of coriander powder is also common but not necessary. Ginger and garlic: Grated fresh ginger and garlic cloves work the best. If you do not have them, use ginger-garlic paste. Tomatoes: I used fresh Roma tomatoes, but canned or diced tomatoes are good too. Whole spices: You only need three basic spices: Cumin seeds, green cardamom pods, and bay leaf. Add sliced red onion, ginger, garlic, and sauté for 1 minute. Cook until the onions are lightly browned. Add tomatoes, salt, and diced potatoes and continue to cook over medium flame for 2-3 minutes. (cover it with a lid) Add the tomato paste, all the spices, and 2 cups of water. Stir and cook for 5 minutes. Add the chickpeas, stir, and cook for 5 minutes more. Add kasuri methi and adjust the spices to your liking. Garnish with fresh cilantro leaves and serve hot over basmati rice or naan bread. Enjoy!
Tips
If you don’t have any canned chickpeas, you can use dried chickpeas that are soaked overnight. Be sure to use a pressure cooker to soften them before using them in the recipe. If you don’t have tomatoes, you can use tomato sauce or canned diced tomatoes instead. If you want it to be spicier, adjust the cayenne pepper according to your taste or add chopped green chilies. For a creamier aloo channa masala, add ¼ cup of coconut cream while cooking. Add ½ cup extra water if you prefer a thinner curry. Add a teaspoon of lime juice if the curry turns out too spicy for your taste.
Storage
This chana aloo curry can be stored in an airtight container for up to 4-5 days in the refrigerator. Reheat before serving. Enjoy!
Variation
Potato substitute: Omit the potatoes and add other starchy vegetables like carrots and peas. Proceed with the recipe as mentioned in the instructions. Spices: You could substitute the spices with chana masala or curry powder for a wider range of flavors. Garnish: You can also garnish aloo chana masala with fresh mint leaves or chopped green onions. Cayenne: To reduce the heat, use Kashmiri red chili powder.
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📖 Recipe
