Go Back
–+ servings
Chana aloo, an Indian chickpea and potato curry served with red onion and fresh coriander.
Print

Indian Chana Aloo Recipe

This chickpea and potato curry, or chana aloo, is my quicker take on a delicious Indian vegetarian curry that is easy to convert to vegan if you wish.
Course Main Course, Side Dish
Cuisine Anglo Indian
Diet Vegetarian
Keyword aloo chana, chickpea and potato curry, curried chickpeas and potatoes
Prep Time 7 minutes
Cook Time 38 minutes
Total Time 45 minutes
Servings 2 Servings
Calories 715kcal
Author Brian Jones

Ingredients

  • 300 g Baby New Potatoes 1½ Cups
  • 1 teaspoon Salt
  • 1 Large Onion 250g
  • 1 tablespoon Ghee
  • 6 Garlic Cloves
  • 2 Green Chilli Peppers
  • 8-10 Curry Leaves
  • 1 tablespoon Chickpea Flour 1 tablespoon Gram Flour
  • 1 Medium Tomato 150g
  • 1 teaspoon Kashmiri Chilli Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Black Mustard Seeds
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Ground Coriander
  • ½ teaspoon Ground Tumeric
  • 400 g Tin Chickpeas 14oz
  • 50 g Raisins ⅓ Cup
  • 1 tablespoon Dried Fenugreek Leaves

Instructions

  • Bring a medium (20cm or 8") saucepan of water to the boil and add 1 teaspoon of salt.
  • Cut the potatoes into 1.5-2cm (½"¾") pieces and cook them in the boiling water for 15 minutes.
    Chana Aloo process shot 1 of 7
  • Cut the onion in half and peel it, then cut it into 1cm (½") thick half-moon shapes.
  • Heat a 28cm (11") frying pan over a medium heat and add the ghee, followed by the sliced onions, and cook them for 15 minutes, stirring occasionally.
    Chana Aloo process shot 2 of 7
  • Peel the garlic cloves and slice them as finely as you can.
  • Cut the chilli Peppers in half lengthways.
  • After 15 minutes, drain the water from the potatoes, reserving 125ml (½ Cup) of the cooking water. Let the potatoes steam dry for 2-3 minutes
  • Add the garlic, chillies, and curry leaves to the onions and cook for 1-2 minutes.
    Chana Aloo process shot 3 of 7
  • Add the potatoes to the onions and cook for 2-3 minutes.
    Chana Aloo process shot 4 of 7
  • Cut the tomato into a 1cm dice and add it to the pan, followed by all of the spices (DO NOT ADD THE FENUGREEK AT THIS POINT), and gram flour. Stir for 1-2 minutes.
    Chana Aloo process shot 5 of 7
  • Drain and rinse the chickpeas and add them to the pan with the raisins and reserved water from cooking the potatoes (now is a good time to taste and add more salt if required). Cover with a lid and reduce the heat to low, then cook for 10 minutes.
    Chana Aloo process shot 6 of 7
  • Remove the lid, crush in the dried fenugreek, stir and serve.
    Chana Aloo process shot 7 of 7

Video

Nutrition

Serving: 1 | Calories: 715kcal | Carbohydrates: 131g | Protein: 27g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 1229mg | Fiber: 25g | Sugar: 34g
QR Code linking back to recipe