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chickpea and potato curry(chana aloo curry).

Chickpea and potato curry(chana aloo curry).

 

A chickpea potato curry made with Indian curry making ingredients and cooked in a fresh tomato-based gravy.

 

This simple Indian chickpea curry also known as chana aloo curry can be served with rice, naan roti, chapatis or stuffed into pita bread to make a delicious wrap.

Indian chickpea and potato curry in a pan.

 

Healthy chickpea curry with potatoes.

 

A one-pot dish and vegan curried chickpea dish you can enjoy without guilt because there’s no heavy carbs or oil but your regular Indian spices to make the chickpea curry flavorful.

 

If you’ve never dabbled in Indian curries and want to impress your family with a meatless dish that packs great curry flavors.

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

And all you would need is a carb like rustic bread, flat rotis or rice.

Thank you note to my readers.

 

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A chickpea potato curry made with Indian curry making ingredients and cooked in a fresh tomato-based gravy. This simple Indian chickpea curry also known as chana aloo curry can be served with rice, naan roti, chapatis or stuffed into pita bread

 

Two ways to soak and boil dried

chickpeas.

 

How to soak the dried chickpeas overnight or for 8 hours.

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

Cover and let the dried chickpeas soak for 8-10 hours or overnight. do not add salt.

 

How to boil the chickpeas over a stovetop.

 

Drain water that was used to soak the chickpea.

Add them to a large cooking pot. add water to submerge the chickpeas, once submerged, add an extra cup of water as well.

 

Bring the chickpeas to a boil then reduce heat and slow simmer for 1 and 1/2 hour.

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

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

 

How to use the pressure
cooker to boil the chickpeas.
 

Stovetop pressure cooker.

This would be a faster way to cook the chickpeas.

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

 

Electric pressure cooker.

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

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

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

 

Cooking appliances and utensils needed.

Chopping board and knife.

Bowl to soak chickpeas.

2 Medium or large pans to boil the chickpeas and cook the chickpea curry.

 

More chickpea recipes!

Sri Lankan chickpea curry.

Chickpea, mushroom and pumpkin curry.

Sri Lankan Tempered chickpeas breakfast bowl.

 

 

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 intent to freeze, cool the curry, pack them into foil or plastic containers and freeze. highly recommend using it within a week as potatoes and chickpeas are starchy and freezing can compromise the taste.

 

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

 

Stop food waste- make only as much as you need. any leftover can be used to make wraps. drop a few eggs and make your own version of shakshouka for breakfast.

recipe difficulty level.

Indian chickpea potato curry.

(chana aloo curry)

 

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

Ingredients.

Ingredients mentioned below use standard measuring cups and spoons.

 

2 tablespoons of oil

A sprig of curry leaves(substitute 1-2 bay leaf)

3 cardamom pods slightly bruised

2 cloves

1 teaspoon of cumin seeds

1 large onion sliced or chopped fine

4 garlic cloves minced or chopped

1 tablespoon of minced ginger

3 medium-sized tomatoes chopped fine(substitute with a can of diced tomatoes)

2 teaspoons of coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

1/2 teaspoon cumin powder ground cumin

1 teaspoon of red chilli powder(substitute with paprika, increase or reduce as per your need)

Salt to season

250g of chickpeas(substitute with 2 cans of chickpeas)

2 medium-sized potatoes cut into half an inch cubes 

1 and 1/2 cup of water(add 1/2 cup more if needed)

2-inch pandan leaf cut into thin strips(substitute with 1/2 cup of cilantro leaves) 

1 tablespoon of fresh lime juice

 

Method

Have all the ingredients you need to make chana aloo curry ready.

If you are using dried chickpeas read notes above on how to soak and boil them to make this recipe. as mentioned above canned chickpea works as well.

 

Place a medium-sized pan over medium fire, pour in the oil(2 tbs), 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. 2-3 minutes.tempering onions and spices for the chikpea potato curry.

 

 

Add the sliced onions(1 large), ginger(1tbs), 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.

chopped tomatoes added to the spices of chickpea curry.

 

 

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

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

masala paste to make the chickpea potato curry.

 

Add the boiled or canned chickpeas(2 cans) and the potato cubes(2 medium-sized cubed into 1/2 an inch). potatoes and chickpeas added to the masala paste to make chana aloo curry.

 

Combine with the spices in the pan. 3-5 minutes.cooking potatoes and chickpeas in masala paste.

 

Pour in the water(1 and 1/2, keep 1/2 cup more if you need to cook the potatoes more).

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

You will also notice the curry thickening as it cooks.water added to make the chickpea curry.

 

 

10 minutes into cooking time, add thin strips of pandan leaf(substitute coriander leaves 1/2 cup). cover and continue to cook

Once the curry is done, add the lime juice and mix. serve with rice or naan bread.

chickpea and potato curry done.

Yield: 5

chickpea and potato curry(channa aloo curry).

chickpea and potato curry(channa aloo curry).

This simple Indian chickpea curry also known as chana aloo curry can be served with rice, naan roti, chapatis or stuffed into pita bread to make a delicious wrap.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

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

Instructions

    Have all the ingredients you need to make chana aloo curry ready.

    If you are using dried chickpeas read notes above on how to soak and boil them to make this recipe. as mentioned above canned chickpea works as well.

    Place a medium-sized pan over medium fire, pour in the oil(2 tbs), 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. 2-3 minutes.

    Add the sliced onions(1 large), ginger(1tbs), 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 tsp), red chillie powder(1 tsp) and cumin powder(1/2 tsp).

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

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

    Combine with the spices in the pan. 3-5 minutes.

    Pour in the water(1 and 1/2, keep 1/2 cup more if you need to cook the potatoes more).

    Stir, taste and season with salt if necessary, cover with a lid and slow-simmer for 15-20 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 coriander leaves 1/2 cup). cover and continue to cook

    Once the curry is done, add the lime juice and mix. serve with rice or naan bread.

    Nutrition Information:

    Yield:

    5

    Serving Size:

    1

    Amount Per Serving: Calories: 236Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 141mgCarbohydrates: 37gFiber: 7gSugar: 7gProtein: 8g

    Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

    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 if you only share the link rather than the full recipe. 

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    Abbie

    Thursday 30th of July 2020

    Amazing recipe! Thank you so much for sharing :)

    jehan

    Thursday 30th of July 2020

    Hi Abbie, You are most welcome.

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