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Aloo chana (potato and chickpea curry): recipe illustration
Vegetarian

Aloo chana (potato and chickpea curry)

Aloo chana is a vegetarian curry of potatoes and chickpeas simmered in a spiced tomato sauce flavoured with coriander. It is a simple, hearty and economical dish, served with bread or rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

337 kcal per serving

Protein
9.8 g
Carbohydrates
38.7 g
of which sugars
6.4 g
Fat
13.5 g
of which saturated fat
1.6 g
Fiber
9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the potatoes and cut them into cubes about 2 cm wide.
  2. Slice the onions and fry them in the oil until golden, about 10 minutes.
  3. Add the garlic, ginger, cumin and coriander seeds, then fry for 1 minute.
  4. Stir in the chopped tomatoes and cook for 5 minutes until the sauce is smooth.
  5. Add the turmeric, garam masala, salt, pepper and chopped chillies.
  6. Add the potatoes and chickpeas, stir, then pour in the hot water.
  7. Cover and simmer gently for 20 minutes until the potatoes are tender.
  8. Serve hot, sprinkled with fresh coriander.

Variations and tips

Creamier version. Mash a few potatoes into the sauce at the end of cooking to thicken the curry naturally.

More ideas

Aloo bhujia (sautéed potatoes)35 min · 4 serv. · budget-friendlySpiced chickpea pulao (Spiced chickpea rice)55 min · 4 serv. · budget-friendlyAloo baingan50 min · 4 serv. · budget-friendlyAloo chokha40 min · 4 serv. · budget-friendlyAloo palak45 min · 4 serv. · budget-friendlyAloo tamatar (potato and tomato curry)50 min · 4 serv. · budget-friendlyBhindi aloo (okra and potatoes)45 min · 4 serv. · budget-friendlyBhindi do pyaza (okra with two onions)40 min · 4 serv. · budget-friendly

Original Ecomely recipe.