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Aloo Chana Masala (Potato and Chickpea Curry) Recipe

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Aloo Chana Masala, also known as Aloo Chole, is a flavorful Indian curry dish that combines tender potatoes and cooked chickpeas simmered in a fragrant blend of spices and tomatoes. This hearty, comforting recipe is perfect for a wholesome meal, served with lemon wedges, fresh cilantro, and your choice of accompaniments like puris or achar. The dish features deep aromatic spices including cumin, nigella seeds, cloves, and black pepper, cooked to a perfect masala consistency for a rich and satisfying gravy.

Ingredients

Spices and Seasonings

  • 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

  • 2 cups cooked chickpeas
  • 1 cup potatoes cut into 1/2 cm thick pieces
  • 1 onion diced
  • 2 tomatoes finely diced
  • as many green chillies as you can eat – 4-5 thinly sliced
  • 3 tbsp chopped cilantro

Fresh Ingredients

  • 1 inch ginger (grated) or 2 tsp ginger paste
  • 4 cloves garlic crushed or 1 tsp garlic paste
  • lemon wedges for serving

Other

  • 1/4 cup oil

Instructions

  1. Temper the spices: Heat 1/4 cup of oil in a large saucepan or wok over medium heat. Add cumin seeds, cloves, black peppercorns, and nigella seeds (kalonji). Allow the seeds to sputter and release their aroma, which should be fragrant and enticing.
  2. Fry the onions: Add diced onions to the pan and sauté until golden brown. This step develops sweetness and depth in the curry base.
  3. Add ginger and garlic: Stir in grated ginger and crushed garlic, cooking for 1-2 minutes until fragrant. Then add the dry ground spices—coriander powder, red chili powder, turmeric powder, and salt. Stir thoroughly to combine.
  4. Cook the tomatoes: Add the finely diced tomatoes to the pan and cook until the masala thickens and forms a cohesive paste, with the oil starting to separate and rise to the top—this is known as ‘bhunn’.
  5. Add chickpeas and potatoes: Mix in the cooked chickpeas, potato pieces, and baking soda. Stir well to evenly coat with the spice mixture.
  6. Simmer: Pour in one cup of hot water, cover the pan with a lid, and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fully cooked and tender.
  7. Mash slightly: Using the back of a large spoon, gently mash some of the potatoes and chickpeas in the curry to thicken the gravy. Adjust the salt according to taste.
  8. Garnish and serve: Top the curry with chopped cilantro and sliced green chillies. Serve hot with lemon wedges, Indian pickles (achar), and puris for an authentic experience.

Notes

  • Use cooked chickpeas rather than canned if possible for better texture and flavor.
  • Adjust the number of green chillies to match your preferred heat level.
  • Baking soda helps soften the chickpeas and potatoes, creating a creamier texture.
  • Serve with puris, chapati, or steamed rice according to your preference.
  • The dish tastes even better the next day as the flavors deepen.

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