Chana and Aloo Chickpea and Potato Curry
Dive into the rich and comforting flavors of Chana and Aloo Chickpea and Potato Curry, a hearty plant-based dish that's perfect for a satisfying weeknight dinner or a crowd-pleasing vegetarian meal. Featuring tender potatoes and protein-packed chickpeas simmered in a fragrant blend of aromatic spices like cumin, turmeric, and garam masala, this curry delivers robust flavors with every bite. A luscious onion-tomato base brings depth to the dish, while fresh cilantro adds a vibrant finish. Ready in under an hour, this easy-to-follow recipe pairs beautifully with steamed rice, naan, or roti. Whether you're a curry enthusiast or exploring Indian-inspired cuisine, this wholesome and flavorful recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups Chickpeas (cooked or canned, drained and rinsed)
- 2 medium Potatoes (peeled and diced)
- 1 large Onion (finely chopped)
- 2 medium Tomatoes (finely chopped or puréed)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Ground cumin powder
- 0.5 teaspoon Red chili powder (adjust to taste)
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt (adjust to taste)
- 1.5 cups Water (adjust for desired consistency)
- 2 tablespoons Cilantro leaves (chopped, for garnish)
Instructions
Heat the vegetable oil in a large pan or skillet over medium heat.
Add cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, stirring occasionally, about 5-7 minutes.
Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
Add the chopped or puréed tomatoes and cook for 5-7 minutes, stirring frequently, until the mixture thickens and the oil begins to separate.
Sprinkle in the turmeric powder, coriander powder, ground cumin, red chili powder, and salt. Mix well to coat the onion-tomato base with the spices.
Add the diced potatoes and stir to combine them with the spice mixture.
Pour in the water, cover the pan, and let the potatoes simmer for 15-20 minutes, stirring occasionally, until they are tender and cooked through.
Add the cooked chickpeas (or drained canned chickpeas) to the pan and mix them into the curry.
Sprinkle garam masala over the curry and adjust salt as needed.
Simmer the curry uncovered for an additional 5-7 minutes, allowing the flavors to meld and the sauce to thicken to your desired consistency.
Garnish with freshly chopped cilantro leaves before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 218.4 g | 79% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 31.5 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3036 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
