اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
This vegetarian and vegan curry is one of my dad’s favourite curries. My dad LOVES chickpeas and potatoes, so this curry is perfect. My dad isn’t much of a fan of meat-based dishes, so this is just perfect. I love potatoes in everything, whether it is in curry or anything really. Potatoes are one of my favourite types of food.
I don’t know if this is just a Pakistani thing because I can’t find any sort of scientific indication for it, but my mum says that there are certain foods which are ‘garam’ and certain foods which are ‘tadi’. I have absolutely NO clue what the equivalent to this concept is in English, but it’s a thing apparently. So, my mum says that chickpeas are ‘garam’ and potatoes are ‘tadi’. By adding them both into this curry makes everything balance it out.
I use fresh chickpeas in this curry recipe because that’s how my dad likes it. Obviously, to make things quicker and simpler these can easily be replaced with canned chickpeas. It’s just a matter of time and personal preference really. You can also omit the potatoes if you like and get a classic chana masala recipe that you find in the Pakistani restaurants for a typical desi breakfast. I will be honest with you I have never had this curry for breakfast, but it’s up to you.
This chickpea and potato curry has a delicious, spiced masala that is perfect served alongside a side of chapatti.
Potato Chickpea Curry/Aloo Chana
This aloo chana masala curry Pakistani curry made with boiled chickpeas and chunks of potatoes in a spiced tomato and onion gravy. Aloo chole healthy, flavourful, and protein-packed vegetarian (and vegan!) curry that is the ideal spicy curry to be served alongside any flatbread or rice. This potato chickpea curry is a delicious alternative to meat-based curries with its similar texture and flavour. This modified version of aloo ki sabji combined with a garbanzo beans curry to create a perfect curry!
- For Soaking & Boiling
- 300g Chickpeas/Chana
- 2L Water (1L for soaking + 1L for boiling)
- ½ tsp Salt/Namak
- For Curry
- 50ml Vegetable Oil
- 2 Onions/Pyaz (finely sliced)
- 2 Tomatoes (finely chopped)
- 6 Garlic Cloves/Lehsan
- 1-inch Ginger/Adrak (crushed)
- 1 tsp Salt/Namak
- 1 tsp Chilli Powder/Laal Mirch Powder
- 1 tsp Turmeric Powder/Haldi
- 1 tsp Garam Masala
- 2 tbsp Water
- 1 tsp Dried Fenugreek Leaves/Methi
- 2 Green Chillies/Hari Mirch
- 250g Red Potatoes/Aloo
- Leave the chickpeas to soak in 1L of hot water overnight
- Add the chickpeas with the water into a large pot
- Add the remaining 1L of water and allow to come to a boil then leave to gently simmer for 1 hour
- In a separate pan heat up the vegetable oil
- Add the finely sliced onions and salt then cook on medium heat for 3-4 minutes until softened
- Add the garlic cloves and crushed ginger then cook for another 2-3 minutes
- Add the finely chopped tomatoes and cook for a further 3-4 minutes
- Add the chilli powder, turmeric powder and garam masala
- Cook the spices for 6-8 minutes
- Add the dried fenugreek leaves, green chillies and water then cook for 2-3 minutes
- Drain the chickpeas and reserve the water
- Add the boiled chickpeas and cook for 4-5 minutes
- Cut the potatoes into bite-sized chunks and add into the pan
- Add the reserved water then cover and cook for 15 minutes until potatoes have softened
- Add the finely chopped coriander and cook for 1-2 minutes
- Your aloo chana curry is ready!