chana aloo

Easy Chickpea and Potato curry which gets done in 30 minutes! This Chana Aloo is best enjoyed over white rice with some onions on the side. Vegan &amp; gluten-free.

Easy Chana Aloo

oil (I used avocado oil)

bay leaf

green cardamom pods

cloves

cumin seeds

onion (200 grams, finely chopped)

garlic (finely chopped)

ginger (finely chopped)

14.5 oz can diced tomatoes

coriander powder

turmeric powder

garam masala

cumin

smoked paprika

cayenne pepper (adjust

salt (or

30 oz can chickpeas (850 grams/2 x 15 oz)

potato

water

cilantro (plus more to garnish)

juice of 1/2 lime

Heat oil in a Circulon Elementum&nbsp;3 Qt. Covered Saute Pan on medium heat. Once the oil is hot, add the bay leaf, cardamom pods, cloves and cumin seeds. Saute for few seconds until the cumin seeds sizzle and the spices are fragrant.

Add the chopped onion, garlic and ginger and cook for 4-5 minutes until the onions turn light golden brown in color.

Then add in a can of diced tomatoes and stir well.

Add the spices- coriander powder, turmeric powder, garam masala, ground cumin, smoked paprika, cayenne pepper and stir. Also add the salt, mix well and let it all cook for 3-4 minutes.

Add in the chickpeas and cubed potatoes. Mix well until the chickpeas and the potatoes are coated with the masala.

Add 1.5 to 2 cups of water to the pan and stir.

Close the pan with its lid and let the curry cook on medium heat for around 12 to 15 minutes until the potatoes are cooked and the curry thickens up.

Once the curry is done, add in the cilantro and the lime juice and mix.

Serve chana aloo over rice for a comforting meal!

South Indian kurma style Aloo Chana made with chickpeas, potato, spices, coconut and yogurt. It is eaten with plain rice, pulao, chapati, dosa or ghee rice.

Aloo Chana (Kurma Style Chickpea Potato Curry)

chickpeas

(225 g, ½ lb) potatoes ((diced

(120 grams) onions

green chilies

ginger garlic paste

tomatoes

mint leaves

yogurt

turmeric

Kashmiri red chili powder ((adjust to taste))

garam masala ((adjust to taste))

salt

coriander leaves

water/stock stock

grated raw coconut ((or ⅓ cup thick canned coconut milk))

cashew nuts ((or 1 tablespoon nut butter

fennel seeds

water ((omit if using substitutes))

bay leaf (or 1 sprig curry leaves (or both))

star anise

strand mace

shahi jeera (/ caraway or cumin seeds (jeera))

green cardamoms

cinnamon piece ((1 inch if using cassia))

Add coconut, cashews, fennel seeds and water to a small grinder and make a smooth paste. Keep aside.

Heat oil a pan or instant pot (on sauté mode) and add the whole spices. When they begin to sizzle, add curry leaves and onions.

Saute until they turn golden. Add ginger garlic and green chili. Saute for 1 minute and add tomatoes. Cook until the tomatoes break down to a mush.

Stir in the salt, turmeric, chili powder and garam masala. Add mint leaves and saute until aromatic for 1 to 2 mins.

Add yogurt and cook down for 2 to 3 mins. Mix in boiled chickpeas, potatoes, stock/water and coconut. (Note use boiled potatoes if using a normal pan/pot &amp; use raw potatoes only to cook in IP).

Stovetop: Bring it to a gentle boil. Cover and simmer for 6 to 8 mins, until thick and aromatic. If it turns too thick, add a splash of hot water.

Instant pot: Pour half cup water. Cover the Instant pot and pressure cook for 5 mins. The IP beeps when it is done, press cancel and wait for 2 mins. Gently release the pressure manually.

Aloo chana is done when the chickpeas and potatoes are tender and very soft. The gravy is slightly runny at this stage but turns thick after cooling. Taste test and add more salt or garam masala or kasuri methi if you want.

Garnish Aloo Chana with chopped coriander leaves. Serve with plain rice, ghee rice, pulao, chapati, roti or dosa.

How to Make Aloo Chana

I omitted the yogurt and coconut because I didn't have them and it was still absolutely delicious! I served it with dhal, rice, poppadams and chutneys  Thankyou

Amazing, amazing, amazing! I will definitely come back to recipe many times. I made it vegan with coconut "Greek" yoghurt and it was delicious.

This chickpea potato curry is delish! I have finally been able to make something Indian without a can of coconut milk. This time I cooked it on the stovetop but looking forward to make it in a 8 qts Instant pot. Do you think I can make 2x in it? Would the pressure cook time change? Thanks for your reply.

I made this tonight and as a relatively new vegetarian it's a definite winner! One of my faves. Thank you.

Love this recipe. I have made it a few times now and have meant to say thank you. I usually have it with lime juice over the top, lots of chopped coriander, some homemade Nan bread, Madras Pappadums, mango chutney and some lime pickle.

I have just made this again, so, thank you.

This recipe turned out so well. I usually boil a large batch of chana and freeze for later. It was so easy to make this in the IP and we made 3x to refrigerate for another meal. Delicious! Thank you and keep posting.

Delicious! Thanks so much for sharing your amazing recipes,.

My meat eating husband loves this aloo chana. He usually hates coconut but this was an exception. The almond butter really made it delicious. Thank you for the amazing recipes.

Thank you it turned out great. Please share more IP recipes. We made 3x and have a lot of leftovers. Next time I would cut down the timing to 3 mins. Can this be frozen?

Delicious but not enough green chilies. I used 6 to up the heat level. It was perfect with poori.

https://www.youtube.com/watch?v=WBKnkV16rlA

Find the written recipe of aloo chana on our website: https://www.indianhealthyrecipes.com/aloo-chana/

Aloo Chana Kurma

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