Home » Main Course » Chickpea and Potato Curry Recipe
I love chickpea potato curry (Aloo Chana Masala). The richness of the spice mix gives this dish an intense and complex flavor that just bursts into your mouth. Chana Aloo curry is a North Indian dish with chickpeas and potatoes as the main ingredients cooked in a delicious curry-based sauce that tastes delicious when eaten with white Basmati or Jasmine rice and a dollop of yogurt on top to cut the spiciness a bit.
Ingredients you’ll need:
To make this wonderful chickpea potato curry, you will need several spices. They all add flavor, but if you don’t have them all, don’t worry. Use the ones you have.
- Spice mix: ideally, you would use all these spices, but if you are missing a few, it’s ok. The most important ones are curry powder, cumin, coriander, and smoked paprika, but I also used nutmeg, All Spice, thyme, dried fenugreek leaves, and cayenne pepper. If you don’t like too much heat, omit the cayenne
- Onion and garlic: are basic flavor enhancers
- Potatoes: I used red potatoes, but feel free to use whatever you have on hand
- Chickpeas: canned chickpeas, drained and rinsed
- Crushed tomatoes: you can use diced, but add the juice. Crushed are the best though
- Chicken broth: use vegetable broth if you want to make it vegetarian
- Green onions and fresh parsley: are added at the end for freshness
How to make Chickpea Curry?
Chana Aloo is very easy to make. Just follow these simple steps:
- Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and saute the onions and garlic until fragrant, about 2 minutes
- Add the spice mix and cook for one more minute
- Mix in the potatoes until fully covered with the spice mix
- Pour in the chicken broth, crushed tomatoes, and chickpeas. Bring to a boil, reduce the heat, and simmer for 20 minutes or until the potatoes are cooked through
- Stir in the freshly chopped green onions and parsley. Adjust the seasoning with salt and pepper. Serve over steaming Basmati or Jasmine rice and with natural yogurt on the side to bring down the heat.
What to Serve With Chickpea Curry?
Freshly made Garlic Butter Rice Recipe is a must to spoon the curry over! You can also add Our Favorite Mushroom Rice as another dish for a vegetarian feast. Tomato Cucumber Onion Salad is a great addition to the meal for a bit of freshness, The Best Brussels Sprouts of Your Lifeas a complement is also a great idea!
Storage:
If you have any leftovers, place them in an airtight container and in the fridge for up to 4 days. This is one of those dishes that tastes better the next day! You can also freeze it for up to 3 months.
How to Reheat Chana Aloo?
I have found the best way to do it is in the microwave, but you can also do it on the stovetop. Add a little water if you feel the curry has dried a little.
Chickpea and Potato Curry Recipe
Chickpea Potato Curry is like a party of flavors for the mouth!
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Servings 5 SERVINGS
Calories 306 kcal
Ingredients
For the spice mix:
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp All Spice
- ½ tsp nutmeg
- 1 tsp smoked paprika
- ½ tsp dried thyme leaves
- 1 tsp dried fenugreek leaves (optional)
- ½ tsp cayenne pepper (omit if you don’t like too much heat)
For the curry:
- 2 tbsp vegetable oil
- 1 cup onion, diced
- 3 garlic cloves, minced
- 1 ½ cup potatoes, cut into 1-inch cubes
- 2- 14 oz cans chickpeas, drained and rinsed
- 1- 14 oz can crushed tomatoes
- 2 cup chicken or vegetable broth
- 3 green onions, sliced
- 2 tbsp freshly chopped parsley
Instructions
Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and saute the onions and garlic until fragrant, about 2 minutes
Add the spice mix and cook for one more minute
Mix in the potatoes until fully covered with the spice mix
Pour in the chicken broth, crushed tomatoes, and chickpeas. Bring to a boil, reduce the heat, and simmer for 20 minutes or until the potatoes are cooked through
Stir in the freshly chopped green onions and parsley. Adjust the seasoning with salt and pepper. Serve over steaming Basmati or Jasmine rice and with natural yogurt on the side to bring down the heat
Nutrition
Calories: 306kcalCarbohydrates: 41.7gProtein: 13.2gFat: 8.7g
FAQs
No! You don't need to boil the potatoes first. To make a basic curry, just add them to the onion tomato masala and simmer. Potatoes cook with the spices and absorb all the wonderful flavors.
Which potatoes are best for curry? ›
I prefer Yukon Gold potatoes when cooking curries, because they have a slight buttery flavor and creamy texture thanks to their medium starch content. Red Potatoes. They don't need to be peeled before cooking and hold their shape well when cooked.
What is chickpea curry made of? ›
Coconut Chickpea Curry is a simple & fast one pot Indian dish of curried chickpeas made with coconut milk, tomatoes and store-bought ground spices. That said, you can absolutely change up some of the flavors of this beautiful curry. Make it authentic coconut chickpea curry by following my recipe notes below.
How long do chick peas take to cook? ›
Drain your soaked chickpeas and tip them into a pan. Add cold water until you have twice the volume of the chickpeas. Bring the water to a boil, then turn the heat down and simmer the chickpeas for 45 mins (if you are going to cook them further in another dish) or up to 1 hour.
Why are my potatoes not softening in curry? ›
Other tips are make sure you don't add acidic ingredients early on (lemon, lime, yogurt ect) as this prevents the potatoes softening. Also make sure the curry has plenty of spice and salt to work with bland potatoes. Rather than boil, steam until almost done, then add to your curry and cook for around 5 minutes.
How do you keep potatoes from getting mushy in curry? ›
To ensure the potatoes don't become mushy or overcooked, add them to the curry pot when you have about 15-20 minutes left of simmering time. This will allow the potatoes to cook through without losing their shape.
What vegetables are most commonly in curry? ›
The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.
What kind of onion is best for curry? ›
Onions are an essential part of everyday cooking in India and are found in many local dishes and are the base for curries. Some curries use a lot of onion, others just a small amount but onions are always in there somewhere. The best onions for use in curries are firm white onions.
What curry has the best flavor? ›
If you're looking for a flavor-rich curry, try the Goan curry. This dish is made with chicken or shrimp and is usually served with rice and naan bread. It's a popular option at restaurants across the country, and it's worth trying if you're in the mood for something different.
Why is my chickpea curry bitter? ›
Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.
There's also another category of chickpeas, called Desi, which in India are hulled and split to make chana dal. Desi chickpeas tend to be smaller and denser and have darker skins than Kabuli chickpeas.
Are canned chickpeas cooked? ›
Canned chickpeas are pre-cooked chickpeas. You can eat canned chickpeas straight out of the can! (Just be sure to rinse them off before chowing down to wash out excess sodium) Otherwise, you can roast them or turn them into any number of delicious dishes, like these here.
Why add baking soda when cooking chickpeas? ›
The chickpeas are sautéed with baking soda for a few minutes, before dumping in the water to simmer the chickpeas. The baking soda makes the water more alkaline, which softens the chickpeas more quickly by weakening their pectic bonds.
Are canned chickpeas healthy? ›
Great news! Both canned and dried varieties of chickpeas are nutritious! When purchasing canned varieties, look for those labeled "no salt added" or "low in sodium." Overall, beans are budget-friendly, but dried can often be less expensive and also more flavorful than canned.
Are canned or dried chickpeas better? ›
Canned chickpeas are ready to eat at a moments notice. This makes them useful solutions for a quick meal. Dried chickpeas have the advantage of being very inexpensive, and giving the cook more control to choose their desired texture and to add their own seasonings. Both options can lead to amazing meals.
Should you boil potatoes before cooking? ›
Boiling also helps to remove some of the starch from the potatoes, which can result in a lighter and fluffier texture when baked. Additionally, boiling can help to speed up the cooking time when baking potatoes, as they will already be partially cooked.
Do you cook vegetables before putting in curry? ›
If you are (pre-)steaming the vegetables, your are keeping their individual flavor whereas by cooking in the curry sauce you get a more evened out flavor as the various ingredients contribute to the overall flavor and absorb the spices. This may or may not be what you prefer, but it's how your first recipe is designed.
Does potato make curry thicker? ›
Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.
