Chickpea potato curry also known as chana aloo. a one-pot curry that is a tasty, hearty dish for anyone wanting a comfort meal.

An Indian vegetarian curry is made with Indian spices and cooked in a fresh tomato-based gravy with chickpeas and potato as the main ingredients.

What to serve with chickpea potato curry.

This Indian vegetarian curry is a great option when you have a large family or crowd to feed.

Here are some menus you can try with this Indian vegetarian dish.

• Menu 1
  • BASMATI COCONUT RICE(Indian rice recipe)
  • INDIAN BUTTER CHICKEN RECIPE(murgh makhani).
  • Chickpea potato curry.
  • Cucumber raita.

• Menu 2
  • Chickpea and potato curry
  • SRI LANKAN YELLOW RICE(TURMERIC RICE)
  • mint chutney
  • EGGPLANT SALAD(Sri Lankan brinjal salad)
  • MUGHLAI CHICKEN KORMA(North Indian chicken curry).

• Menu 3
  • Garlic Naan recipe without yeast.
  • BOMBAY POTATOES(curried potatoes)
  • Chickpea potato curry
  • BEEF VINDALOO(Indian beef recipe).

Save the recipe to Pinterest

Tips cook the chickpea potato curry.

• Use fresh spices to cook the vegetarian curry.
• Make sure to cook the spices, onions, and tomato base until they release their aroma.
• If you are in a hurry, use canned chickpeas instead of dried chickpeas which need to be soaked overnight.
• Maintain low-medium heat throughout the cooking process, you can adjust the spiciness as you need.
• You can use sweet potatoes instead of regular potatoes and add carrots, green peas, cashews, and spinach for variety.

Cooking utensils and appliances needed.

• Chopping board and knife.
• Electric pressure cooker/ stovetop pressure cooker.
• Large bowl to soak the chickpeas.
• 2 medium or large pans to boil the chickpeas and cook the chickpea curry.

More chickpea recipes

SRI LANKAN CHICKPEA CURRY(kadala curry).

VEGETARIAN CURRY OF CHICKPEA, MUSHROOM AND PUMPKIN CURRY.

Sri Lankan tempered chickpeas breakfast bowl(vegan and vegetarian)

Storing

Once cooled, store in an airtight container and refrigerate if using within 1 or 2 days.

Freezing

If you have made a large portion with the intent to freeze, cool the curry, pack it into foil or plastic containers and freeze.

I highly recommend using it within a week as potatoes and chickpeas are starchy and freezing can compromise the taste.

Heating

Remove the chickpea potato curry to reach room temperature(30 minutes)and gradually warm the curry.

Stop food waste

Make only as much as you need. any leftovers can be used to make wraps. drop a few eggs in a tomato-based curry and make your version of shakshouka for breakfast.

recipe difficulty-easy

Ingredients to cook chickpea potato curry

The ingredients mentioned below are used in standard measuring cups and spoons.

2 tablespoons of oil
A sprig of curry leaves(substitute 1 to 2 bay leaves)
3 cardamom pods slightly bruised
2 cloves
1 teaspoon of cumin seeds
1 large onion sliced or chopped
4 garlic cloves minced or chopped
1 tablespoon of minced ginger(about 2″piece)
3 medium-sized tomatoes chopped fine(substitute with a can of diced tomatoes)
2 teaspoons of coriander powder
1/2 a teaspoon of turmeric powder
1/2 a teaspoon of garam masala
1/2 a teaspoon of cumin seeds
1/2 a teaspoon of red chilli powder(substitute with paprika, increase or reduce as per your need)
Salt to season
250g of soaked and boiled chickpeas(substitute with 2 cans of chickpeas
2 medium-sized potatoes cut into half an inch cubes
1 and 1/2 a cup of water(add 1/2 a cup more if needed)
2″ Pandan leaf cut into thin strips(substitute with 1/2 a cup of cilantro leaves)
1 tablespoon of fresh lime juice

Prep work

How to soak the dried chickpeas.

Place the chickpeas into an extra-large bowl as the chickpeas increase in size. add a good amount of water 4 to 5 cups.

Cover and let the dried chickpeas soak for 8 to 10 hours overnight. Do not add salt.

3 ways to boil and cook the chickpeas

• how to boil the chickpeas over a stovetop.

Drain the water that was used to soak the chickpea.

Add them to a large cooking pot. add water to submerge the chickpeas.

Bring the chickpeas to a boil then reduce heat and slow simmer for 1 and a half an hour.

Only add the salt for just 30 minutes before you take the chickpeas off the stove.

If you add the salt at the beginning or any point in the boiling process, the chickpeas will remain hard in texture.

• Using a stovetop pressure cooker.

This would be a faster way to cook the chickpeas.

Add the soaked chickpeas into a pressure cooker, and add water to submerge the chickpeas.
Place the pressure cooker over the stovetop and cook for 3 whistles.

• Using an electric pressure cooker

Add the soaked chickpeas, and pour water to submerge the chickpeas.

Seal with the lid. cook on high pressure for 12 to 13 minutes, natural release for 10 minutes. release and remaining pressure and open the lid.

To be on the safe side, please read your electric pressure cooker manual to verify the cooking times.

Have all the ingredients you need to make chickpea potato curry ready.

If you are using dried chickpeas, read the notes above on soaking and boiling them to make this recipe. As mentioned above canned chickpea works as well.

How to cook Indian chickpea potato curry(chana aloo).

Please make sure to read the recipe instructions carefully to avoid mistakes.

Place a medium-sized pan over medium fire, pour in the oil(2 tbsps), add curry leaves(a sprig), cardamom pods(3 pods), cloves(2)and cumin seeds(1 tsp).

Cook the spices in the pan until the cumin seeds sizzle and release their aroma, constantly move the ingredients around to avoid burning. 2 to 3 minutes.

Add the sliced onions(1 large), ginger(1 tbsp), and garlic(3 cloves minced)and cook them for 5 minutes or less just until the onions turn golden brown.

Add the chopped tomatoes(3 medium chopped), break down the tomatoes as they cook.

Once the tomatoes are broken down, add coriander powder(2 tsp), turmeric powder(1 tsp), garam masala(1/2 a tsp), red chilli powder(1 tsp)and cumin powder(1/2 a tsp).

Stir and combine with all the ingredients in the pan. season with salt. cook for 3 to 5 minutes.

Add the boiled or canned chickpeas(2 cans)and the potato cubes(2 medium-sized cubes into 1/2 an inch.

Combine the spices in the pan for 3 to 5 minutes.

Pour in the water(1 and 1/2 a cup. reserve half a cup more if you need to soften the potatoes more.

Stir, taste and season with salt if needed. cover with a lid and slow simmer for 15 to 20 minutes until the potatoes are soft.

You will also notice the curry thickening as it cooks.

10 minutes into cooking time, add thin strips of Pandan leaf(substitute with coriander leaves 1/2 a cup)

Cover and continue to cook, the chickpea potato curry(chana aloo)will thicken as you cook.

Add the lime juice and mix once the chickpea and potato curry is cooked. Serve with warm.

JOIN ME ON THE ISLANDSMILE YOUTUBE CHANNEL

visit the SEAFOOD BLOG.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.

It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog.

I would appreciate it if you only share the link rather than the full recipe.

All images and text on this website are protected by copyright.