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Aloo Chana Masala (Indian Spiced Chickpea and Potato Curry) Recipe

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3.8 from 13 reviews

Aloo Chana Masala, also known as Aloo Chole, is a flavorful and hearty North Indian curry made with cooked chickpeas and tender potatoes simmered in a richly spiced tomato-onion gravy. This dish combines aromatic spices like cumin, nigella seeds, cloves, and black pepper with fresh ginger, garlic, and vibrant red chili powder, creating a warm, satisfying meal perfect for serving with puris or rice.

Ingredients

Spices and Seeds

  • 1 tsp cumin seeds
  • 1/2 tsp nigella seeds (kalonji)
  • 2-3 cloves
  • 4 black peppers
  • 2 tsp coriander powder
  • 1 1/2 tsp red chilli powder
  • 1 1/2 – 2 tsp salt
  • 1/4 tsp turmeric powder
  • 1/4 tsp baking soda

Vegetables and Aromatics

  • 2 cups cooked chickpeas
  • 1 cup potatoes, cut into 1/2 cm thick pieces
  • 1 onion, diced
  • 1 inch ginger, grated or 2 tsp ginger paste
  • 4 cloves garlic, crushed or 1 tsp garlic paste
  • 2 tomatoes, finely diced
  • 3 tbsp chopped cilantro
  • 4-5 green chillies, thinly sliced (adjust to taste)

Other

  • 1/4 cup oil
  • Lemon wedges for serving

Instructions

  1. Toast Spices: Heat 1/4 cup of oil in a large saucepan or wok over medium heat. Add the cumin seeds, cloves, black peppers, and nigella seeds. Allow them to sputter and release their aromatic flavors for about 30 seconds.
  2. Sauté Onions: Add diced onions to the pan and fry until they turn golden brown, stirring occasionally to avoid burning.
  3. Add Ginger and Garlic: Stir in the grated ginger and crushed garlic, cooking for one to two minutes until fragrant. Then add coriander powder, red chili powder, turmeric powder, and salt to the mixture, stirring to coat the aromatics evenly.
  4. Cook Tomatoes: Add the finely diced tomatoes and cook the mixture, stirring often, until the masalas form a cohesive paste and oil begins to separate and rise to the top. This bhunn process usually takes several minutes.
  5. Add Chickpeas and Potatoes: Mix in the cooked chickpeas, potato pieces, and baking soda. Stir well to combine all ingredients. Pour in one cup of hot water, cover the pan, and bring it to a boil. Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
  6. Thicken the Gravy: Using the back of a large spoon, lightly mash the potatoes and chickpeas to thicken the gravy and blend flavors. Taste and adjust salt if needed.
  7. Garnish and Serve: Remove from heat and top with chopped cilantro and sliced green chilies. Serve hot with lemon wedges, Indian pickles (achar), and puris for a complete meal.

Notes

  • Use fresh or store-bought cooked chickpeas to save time.
  • The baking soda helps soften the potatoes and chickpeas, creating a smoother texture.
  • Adjust green chilies according to your preferred spice level.
  • For vegan version, ensure the oil used is plant-based.
  • This dish pairs well with puris, chapatis, or steamed rice.

Find it online: https://marthatasty.com/aloo-chana-masala-indian-spiced-chickpea-and-potato-curry-recipe/