Chana Aloo Masala (Potato Chickpea Curry)

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This flavorful genuine chana aloo masala recipe is a straightforward Indian chickpea curry, with heat spices, hearty chickpeas and creamy potatoes! It’s naturally gluten-free, vegan, and household pleasant too!

Chana masala is one in all my favourite basic Indian dishes, and it’s additionally one in all my go-to one pot meals to make at dwelling once I want one thing wholesome, hearty and filling.

And whereas I like the bottom recipe for chana masala, typically I like to modify issues up by including potatoes into this Indian chickpea curry, as a result of they make this dish much more satisfying and pair so properly with the chickpeas.

This chana aloo masala recipe (which interprets to: chickpea potato curry) is a kind of savory recipes that may by no means steer your unsuitable! The mix of chickpeas, potatoes, and spices in a thick gravy is scrumptious and reliable.

I prefer to serve this with some contemporary cilantro as a garnish, and with entire grain tortillas or roti (like this guyanese roti), vegan naan, vegan biryani, and a dollop of vegan coconut yogurt or plain creamy yogurt (in case you don’t want this chana aloo recipe to be vegan) that melts over the chickpeas and provides a cooling aspect to this spicy dish.

👩🏽‍🍳 Why This Recipe Works

• Tremendous simple
• Vegan and gluten free
• Tastes similar to restaurant type chana masala
• Wholesome and low in energy
• One pot meal
• Wealthy supply of plant protein
• Household pleasant
• Tremendous flavorful with wealthy Indian spices
• Prepared in lower than an hour
• Finest chana aloo masala ever!

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🥘 Substances

This aloo chole recipe requires just a few easy substances which might be pantry staples, and a set of primary Indian spices that may simply be discovered on-line, at your native Indian grocery retailer, spice store, and in lots of instances within the aisle of your grocery retailer.

• Chickpeas (Garbanzo Beans): I take advantage of canned chickpeas for this chana aloo curry for ease and to save lots of time. Drain and rinse the chickpeas. Save the chickpea water (aquafaba) to make use of in vegan recipes. You can too use dried chickpeas, however you will want to prepare dinner them first earlier than including them to this recipe. In case you are utilizing canned chickpeas, no soaking is required!
• Pink Onion And Garlic: Finely cube your purple onion. I like utilizing purple onion on this recipe as a result of it provides shade and a contact of sweetness. The garlic brings out a aromatic aroma.
• Canned Entire Peeled Tomatoes: With this recipe you need each the juice and the tomatoes from the can. Don’t drain the tomatoes. Dump the entire can of peeled tomatoes into the pot. Then you definately’ll use a potato masher to mix them right into a wealthy sauce. You’ll want a big 32 ounce can of tomatoes, use natural if potential. You should utilize contemporary tomatoes however I’ve discovered that canned tomatoes has a richer taste and makes prep manner simpler! When you can’t discover entire canned tomatoes, you too can use canned diced tomatoes, crushed tomatoes, or tomato puree (however you’ll want to regulate the amount to make sure your potato chana masala doesn’t change into too watery).
• Child Pink Potatoes: I like utilizing child purple potatoes on this recipe! They’re starchy, and prepare dinner up shortly. Reduce into small cubes about the identical measurement because the chickpeas for even cooking, and a balanced chunk!
• Indian Spices: This aloo chana recipe requires a set of entire spices and powdered spices. Right here’s what you’ll want to collect: Cumin Seeds, Floor Coriander, Floor Ginger (you too can use contemporary ginger), Garam Masala, Cardamom Pods, Cayenne Pepper (you too can use a serrano pepper reduce in half, or an equal quantity of Pink Chili Powder), Floor Cumin, Chili Powder, Salt.
• Yogurt and Contemporary Coriander Leaves (Cilantro): End this dish with some chopped contemporary cilantro and a dollop of creamy plain common or vegan yogurt. It melts excessive and provides a richness to this recipe!

📖 Variations

• Dried Chickpeas: As an alternative of utilizing canned chickpeas, go forward and make dried chickpeas from scratch. It can take a bit extra time and planning, nevertheless it completely works on this aloo chana curry. If making this recipe with dried chickpeas, it’s vital to soak them in a single day. You’ll be able to then prepare dinner them on the stovetop or within the stress cooker for quicker outcomes. As soon as they’re cooked, you should utilize them on this recipe the identical manner you’d use the canned chickpeas.
• Use A Spice Combination: When you don’t have the entire spices listed, use a top quality garam masala combine, curry powder, chole powder, or chole masala combine. Customise the quantity of spices on this dish to your personal tastes.
• Add Extra Greens: For a much less conventional, but nonetheless tremendous flavorful recipe, add your favourite greens. Spinach or different leafy greens, frozen peas, inexperienced beans, or cauliflower would all be wonderful additions. If including extra veggies, you should definitely chop them finely.
• Make It Spicier: For a spicier model of this dish, use a serrano pepper with seeds, extra cayenne pepper, sizzling sauce, or your favourite spicy chutney!

🔪 How To Make Chana Aloo Masala

Prepare dinner The Onions: Warmth a big pot or Dutch oven over medium-high warmth. Add olive oil and purple onion and prepare dinner, stirring steadily till it’s deeply caramelized (this removes the uncooked odor and style of the onions).

Roast Spices, Add Potatoes & Tomatoes: Cut back to medium warmth. Add the garlic, cumin seeds, coriander powder, ginger, garam masala, and cardamom pods, and fry them, stirring continually, till the cumin seeds pop and the spices are aromatic and toasty, about 30 seconds. Cut back to medium-low warmth. Pour within the juice and the tomatoes from the can and crush them within the pot with a potato masher. Add the salt and the potatoes.

Add Chickpeas: Increase the warmth to medium-high, and convey the pot to a boil. Cut back the warmth to medium, add the cilantro and cayenne, and the entire remainder of the spices, and simmer the sauce till it reduces a bit and begins to thicken. Add the chickpeas, and stir to mix. Hold simmering the channa and potato curry on low till the chickpeas and potatoes soften (about half-hour).

Serve! Serve these Indian chickpeas and potatoes heat, and high with cilantro and/or yogurt relying on the way you prefer it!

❓Recipe FAQs

💭 Skilled Suggestions

• Drain and rinse chickpeas if utilizing canned. You don’t need the canned chickpea water (aquafaba) to finish up on this aloo masala curry as it’ll make this dish too watery.
• Sauté spices till they change into aromatic, and the seeds pop and sizzle. Be certain your spices are contemporary for the most effective taste!
• Prep all substances on the identical time and maintain them prepared. When you begin cooking, you’ll must get every of the substances into the pot pretty shortly, so having every little thing prepped and able to go is finest.
• Reduce the potatoes small. Dice the potatoes roughly the identical measurement because the chickpeas for even cooking and to make sure that the potatoes prepare dinner right through.
• To thicken the curry, be at liberty to make use of a potato masher and partially mash among the potatoes and chickpeas to thicken up the aloo and channa curry sauce.

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