اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Aloo Chana Masala

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5 from 3 votes
This aloo chana masala curry is made with boiled chickpeas and chunks of potatoes in a spiced tomato and onion gravy. Aloo chole is a healthy, flavourful, and protein-packed vegetarian (and vegan!) curry that is the ideal spicy curry to be served alongside any flatbread or rice.
Aloo Chole

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

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 6 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
Tried this recipe?Mention @The Aziz Kitchen or tag #theazizkitchen!
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The Aziz Kitchen

Salaam and hello everyone!

I’m Sadia, the person behind The Aziz Kitchen. A 20-and-some year-old Muslim aspiring doctor and writer who loves to experiment with cooking, baking and all things food. On this blog you will find my favourite, delicious, family-friendly recipes.

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