Home » Main Course » Chickpea and Potato Curry Recipe
I love chickpea potato curry (Aloo Chana Masala). The richness of the spice mix gives this dish an intense and complex flavor that just bursts into your mouth. Chana Aloo curry is a North Indian dish with chickpeas and potatoes as the main ingredients cooked in a delicious curry-based sauce that tastes delicious when eaten with white Basmati or Jasmine rice and a dollop of yogurt on top to cut the spiciness a bit.
Ingredients you’ll need:
To make this wonderful chickpea potato curry, you will need several spices. They all add flavor, but if you don’t have them all, don’t worry. Use the ones you have.
- Spice mix: ideally, you would use all these spices, but if you are missing a few, it’s ok. The most important ones are curry powder, cumin, coriander, and smoked paprika, but I also used nutmeg, All Spice, thyme, dried fenugreek leaves, and cayenne pepper. If you don’t like too much heat, omit the cayenne
- Onion and garlic: are basic flavor enhancers
- Potatoes: I used red potatoes, but feel free to use whatever you have on hand
- Chickpeas: canned chickpeas, drained and rinsed
- Crushed tomatoes: you can use diced, but add the juice. Crushed are the best though
- Chicken broth: use vegetable broth if you want to make it vegetarian
- Green onions and fresh parsley: are added at the end for freshness
How to make Chickpea Curry?
Chana Aloo is very easy to make. Just follow these simple steps:
- Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and saute the onions and garlic until fragrant, about 2 minutes
- Add the spice mix and cook for one more minute
- Mix in the potatoes until fully covered with the spice mix
- Pour in the chicken broth, crushed tomatoes, and chickpeas. Bring to a boil, reduce the heat, and simmer for 20 minutes or until the potatoes are cooked through
- Stir in the freshly chopped green onions and parsley. Adjust the seasoning with salt and pepper. Serve over steaming Basmati or Jasmine rice and with natural yogurt on the side to bring down the heat.
What to Serve With Chickpea Curry?
Freshly made Garlic Butter Rice Recipe is a must to spoon the curry over! You can also add Our Favorite Mushroom Rice as another dish for a vegetarian feast. Tomato Cucumber Onion Salad is a great addition to the meal for a bit of freshness, The Best Brussels Sprouts of Your Lifeas a complement is also a great idea!
Storage:
If you have any leftovers, place them in an airtight container and in the fridge for up to 4 days. This is one of those dishes that tastes better the next day! You can also freeze it for up to 3 months.
How to Reheat Chana Aloo?
I have found the best way to do it is in the microwave, but you can also do it on the stovetop. Add a little water if you feel the curry has dried a little.
Chickpea and Potato Curry Recipe
Chickpea Potato Curry is like a party of flavors for the mouth!
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Servings 5 SERVINGS
Calories 306 kcal
Ingredients
For the spice mix:
- 1 ½ tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp All Spice
- ½ tsp nutmeg
- 1 tsp smoked paprika
- ½ tsp dried thyme leaves
- 1 tsp dried fenugreek leaves (optional)
- ½ tsp cayenne pepper (omit if you don’t like too much heat)
For the curry:
- 2 tbsp vegetable oil
- 1 cup onion, diced
- 3 garlic cloves, minced
- 1 ½ cup potatoes, cut into 1-inch cubes
- 2- 14 oz cans chickpeas, drained and rinsed
- 1- 14 oz can crushed tomatoes
- 2 cup chicken or vegetable broth
- 3 green onions, sliced
- 2 tbsp freshly chopped parsley
Instructions
Heat a large pot over medium heat, add 2 tablespoons of vegetable oil, and saute the onions and garlic until fragrant, about 2 minutes
Add the spice mix and cook for one more minute
Mix in the potatoes until fully covered with the spice mix
Pour in the chicken broth, crushed tomatoes, and chickpeas. Bring to a boil, reduce the heat, and simmer for 20 minutes or until the potatoes are cooked through
Stir in the freshly chopped green onions and parsley. Adjust the seasoning with salt and pepper. Serve over steaming Basmati or Jasmine rice and with natural yogurt on the side to bring down the heat
Nutrition
Calories: 306kcalCarbohydrates: 41.7gProtein: 13.2gFat: 8.7g
FAQs
No! You don't need to boil the potatoes first. To make a basic curry, just add them to the onion tomato masala and simmer. Potatoes cook with the spices and absorb all the wonderful flavors.
What potatoes are best for curry? ›
I prefer Yukon Gold potatoes when cooking curries, because they have a slight buttery flavor and creamy texture thanks to their medium starch content. Red Potatoes. They don't need to be peeled before cooking and hold their shape well when cooked.
Can you freeze potato curry? ›
Curries also freeze beautifully. You can make them in a large batch, either in a saucepan on the stove or in a slow cooker. You can bulk them out with potatoes and other vegetables to make them more economical. Once cooked, you can freeze them in bulk or individual portions with rice.
How long does it take to cook chickpeas? ›
Stovetop: boiled chickpeas cooked on the stovetop will take anywhere from 30 minutes up to 2 hours. In the slow cooker: cook for 4 hours on high heat or 6 to 8 hours on low heat. In your pressure cooker or Instant Pot: they will take about 1 hour.
How do you keep potatoes from getting mushy in curry? ›
How can I prevent mushy potatoes?
- Avoid overcooking them - once they're done, they're DONE and they don't need extra time. Overcooked potatoes are bound to break.
- Handle the entire curry quite gentle once they begin to get tender. ...
- Avoid slicing the potatoes - I prefer to cut mine into medium sized cubes.
It turns out very yummy and adds a fantastic texture to the curry. I would highly recommend trying this out. The stage to add potato in the cooking is after frying onions. You can also fry potato before and keep it aside and use when you put chicken in the bhuna masala.
Should potatoes be peeled for curry? ›
Whether you peel the potatoes or not is a matter of personal preference. Traditionally, Japanese curry is made with peeled potatoes, but leaving the skins on can add extra flavor and texture. Just make sure to wash the potatoes thoroughly if you decide to keep the skins on.
What vegetables are most commonly in curry? ›
The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.
Why can't you freeze cooked potatoes? ›
Prepared cooked potatoes tend to lose flavor rapidly when frozen and should be stored for only a few weeks. Mashed potatoes are prepared as usual; adding butter, cream, sour cream, or cream cheese provides fat that helps the frozen mashed potatoes to maintain their texture.
How long does potato curry last in fridge? ›
If you have leftovers, you can keep them in the fridge for at least 5 days. Then just heat it all up. If using larger potatoes, it will be easier to heat your dum aloo in a microwave. If you are using new potatoes, you could just heat it all up in a pan.
The chickpeas are sautéed with baking soda for a few minutes, before dumping in the water to simmer the chickpeas. The baking soda makes the water more alkaline, which softens the chickpeas more quickly by weakening their pectic bonds.
Are canned chickpeas already cooked? ›
You can even add canned chickpeas to your baked goods or use them as a base for gluten-free cookie dough. With both sweet and savory recipe options, canned chickpeas are a pre-cooked pantry staple.
What happens if you don't soak chickpeas before cooking? ›
If you forget, you can simply start the cooking process, but expect them to take longer to cook than if you had soaked them first. It can take up to twice the time if you don't soak them first. The reason most people prefer to soak beans is: Soaking makes the beans cook faster.
Do you have to boil potatoes before cooking? ›
No. Don't boil your potatoes before baking them. A boiled potato is a completely different animal than a baked potato. Even if you are cutting up a potato and roasting it in herbs and olive oil, boiling the potato first is completely unnecessary.
Do you always have to boil potatoes before cooking? ›
You'll want to boil potatoes any time you don't want them to dry out (as they can when baked in the oven).
Do you cook vegetables before putting in curry? ›
If you are (pre-)steaming the vegetables, your are keeping their individual flavor whereas by cooking in the curry sauce you get a more evened out flavor as the various ingredients contribute to the overall flavor and absorb the spices. This may or may not be what you prefer, but it's how your first recipe is designed.
Do I need to boil my potatoes? ›
If potatoes were not sliced but just peeled(or not) then you should boil them a bit to ensure that the potatoes are practically evenly cooked. If you are however gonna be cutting then into either small or thin pieces then not necessarily do you have to boil them.
