Name: Aloo Chana
Prep time: 15 min
Cook time: 105 min
Total time: 150 min
Ingredients: 300 g Chickpeas/Chana; 2 L Water (1L for soaking + 1L for boiling); ½ tsp Salt/Namak; 50 ml 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; 250 g Red Potatoes/Aloo; Coriander/Dhaniyaa (finely chopped)

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!

Aloo Chole

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Aloo Chana

This aloo chana masala curry is made with boiled chickpeas and chunks of potatoes in a spiced tomato and onion gravy.

5 from 3 votes

Print Pin Rate

Prep Time15 mins

Cook Time1 hr 45 mins

Soaking Time30 mins

Total Time2 hrs 30 mins

Course Main Course

Cuisine Indian

Servings servings

Calories 198

Ingredients

Soaking & Boiling

300 g Chickpeas/Chana
2 L Water 1L for soaking + 1L for boiling
½ tsp Salt/Namak

Curry:

50 ml 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
250 g Red Potatoes/Aloo
Coriander/Dhaniyaa finely chopped

Instructions

Leave the chickpeas to soak in 1L of hot water for at least 1 hour, preferably overnight
When the chickpeas have finished soaking add the chickpeas with the water into a large pot along with 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 on medium heat until hot then 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 then 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 then add the boiled chickpeas into the pan and cook for 4-5 minutes
Cut the potatoes into bite-sized chunks and add into the pan along with 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!

Video

Nutrition

Calories: 198kcal

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Aloo Chana Masala

Sadia Halimah Aziz

Aloo Chana

Ingredients

Soaking & Boiling

Curry:

Instructions

Video

Nutrition

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