Description
Chickpea Potato Curry – Aloo Chana | आलू चना करी – आसान भारतीय शाकाहारी रेसिपी
Ingredients
- 2 cups cooked chickpeas (I used canned chickpeas, washed well in cold water)
- 2 cups potatoes, peeled and cubed to roughly the same size as the chickpeas
- 1 cup chopped onion
- 1 cup fresh tomato, chopped
- 2 tbsp oil
- 1 tsp cumin seeds
- Fresh chilli, to taste
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- A little water
- A pinch or two of garam masala powder
Cooking Method
Cook everything over a medium heat.
Step 1 – Heat the oil
Add 2 tbsp oil to a pan. Add 1 tsp cumin seeds and cook for a few seconds.
Step 2 – Cook the onions
Add 1 cup chopped onion and cook for 4 minutes, stirring occasionally.
Step 3 – Add the potatoes
Add 2 cups peeled and cubed potatoes, cut to roughly the same size as the chickpeas. Stir well and cook for 4 minutes.
Step 4 – Add the chickpeas, tomatoes and spices
Add the following to the pan:
- 2 cups cooked chickpeas
- 1 cup fresh tomato
- 1 tbsp ginger-garlic paste
- Fresh chilli, to taste
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
Mix everything together, cover with a lid and cook for 5 minutes.
Step 5 – Add water
Add a little water and stir well. Continue cooking for another 4 minutes.
Step 6 – Finish with garam masala
Sprinkle in a pinch or two of garam masala powder and give everything a final stir.
Your chickpea and potato curry is ready to serve!
Looking for a delicious, easy-to-make Indian curry that uses simple ingredients, costs very little and is packed with wonderful flavour? This Chickpea Potato Curry, also known as Aloo Chana, is a fantastic vegetarian and vegan dish that proves you don't need expensive ingredients to make great food.
Made with tender potatoes, cooked chickpeas, fresh tomatoes, onions, ginger, garlic and a beautiful combination of traditional Indian spices, this curry is simple, satisfying and full of flavour.
One of the best things about this recipe is that almost everything you need is probably already sitting in your kitchen. No complicated techniques, no expensive ingredients and no long cooking process. Just good, honest home cooking.
We start by heating a little oil and adding cumin seeds to release their wonderful aroma. Next come the onions and potatoes, followed by chickpeas, tomatoes, ginger-garlic paste, fresh chilli and a selection of everyday Indian spices, including cumin, coriander and chilli powder.
A little water helps bring everything together, while a final sprinkle of garam masala adds that lovely finishing touch.
This easy Aloo Chana recipe is completely meat-free and dairy-free, making it ideal for vegetarians, vegans and anyone looking to enjoy more plant-based meals.
Chickpeas provide plant-based protein and fibre, while potatoes make the dish filling, comforting and wonderfully satisfying.
Serve this delicious Indian chickpea and potato curry with freshly made chapati, roti, naan, paratha or a generous helping of steamed basmati rice. It also makes a fantastic budget-friendly family dinner or an easy lunch.
I'm using canned chickpeas for convenience, but you can certainly use chickpeas that you've soaked and cooked yourself.
Whether you're new to Indian cooking or simply looking for another affordable vegetable curry to add to your collection, this is a recipe worth trying.
Simple ingredients, easy cooking, fantastic flavour and very little expense. That's what great home cooking is all about!
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