Chana aloo masala, a delicious curry with contrasting textures, and melange of flavors and aroma. This is one of the most delicious curry I’ve made, spicy and packed with flavor. This chickpeas and potato curry is healthy, delicious, vegan and goes best with rice or rotis.
I had some soaked & boiled chickpeas in the refrigerator, and I wanted to make something other than the regular Punjabi chole. So I whipped up this delicious chana aloo masala with potatoes. And just like Punjabi chole, this chana aloo has very thick gravy which is made from onion, tomato and few spices yet slightly variant.
Chana or chole is a protein rich food and makes a great protein source for growing kids. Chickpeas are a versatile ingredient, you can cook with any vegetable. Cook them with spinach or any greens to make chana saag. Add some boiled chickpeas to the pulao and with spices to make chana or chole pulao. Use soaked chickpeas to make falafel and even further improve them to make Falafel wraps. This is one such ingredient which is equally loved any age group.
If you have canned chickpeas and canned tomatoes, then this curry is so easy to make under 30 mins. You can also substitute potatoes with butternut squash, sweet potato, Soya chunks, or even tofu. Use soy granules to make Vegan Chana keema masala. See I told ya, chickpeas are a versatile ingredient. Let’s get to the recipe now.
Checkout more delicious vegetarian main course recipes here.
CHANA ALOO MASALA
Ingredients
- 2 tbsp Cooking oil I used Olive oil
- 2 Bay leaves
- 3 pods Cardamom
- 4 Cloves
- 1 inch Cinnamon stick
- 1 tsp Cumin seeds
- 1 large Onion finely chopped
- 1 tbsp Ginger garlic paste
- 1 tsp Turmeric powder
- 2 tsp Red chilli powder
- 1 tsp Coriander powder
- Salt to taste
- 2 medium Tomato
- 2 tbsp Cashew paste optional
- 1 cup Canned chickpeas
- 1 large Potato peeled and cubed
- 1 tsp Garam masala
- 1 tsp Kasuri methi
Instructions
- Heat oil in a saute pan or wide skillet, on medium heat. Once the oil is hot, add cubed potatoes, sprinkle some salt and fry until potatoes turn golden brown. Transfer them to a bowl or plate.
- Now in the same pan add the bay leaves, cardamom pods, cloves, cinnamon stick and cumin seeds. Saute for few seconds until the cumin seeds sizzle and the spices are fragrant.
- Add the chopped onion, garlic and ginger and cook for 4-5 minutes until the onions turn light golden brown in color.
- Add the spices- coriander powder, turmeric powder, red chili powder and give it a good stir. Also add the salt, sprinkle some water, mix well and let it all cook for 3-4 minutes.
- Now add in chopped tomatoes, give it a good mix. Cover and cook until tomatoes turn mushy.
- Add the cashew paste, stir it and cook for a minute. This is optional.
- Now stir in canned chickpeas or soaked & boiled chickpeas, give it a good stir. Add in a cup of water, cover and cook until the gravy starts to bubble.
- Stir in the fried potatoes and cook for a min. Sprinkle the Garam masala and give it a good mix.
- Taste and adjust the salt. Finally sprinkle some kasuri methi, turn off the stove.
- Serve hot Chana aloo masala with a dash of lime juice and tastes great with rice or rotis.
Notes
- You can skip frying the potatoes and add them with chickpeas. And make sure they are cooked until tender.
- If you prefer to add fried potatoes, you can roast them in oven for about 15 min at 365F or Air fry the cubed potatoes for about 15 min at 380F
- Adding cashew paste is completely optional.
If you’ve tried this recipe and loved it, I’d love to hear your feedback by tagging your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .
