Chana Aloo Curry (Chickpea and Potato Curry)

Chana Aloo Curry (Chickpea and Potato Curry)

This is one more classic combination, they are like made for each other i.e. Chickpea and Potato. Chick pea and potato go very well as a combination in a dry vegetable or a gravy vegetable. Chana Aloo Curry is a gravy-based vegetable as this made as an accompaniment for plain white rice. We can also make this curry out of black chick pea/kadala called in Kerala.

Chana Aloo curry is a Punjabi recipe, this is traditionally served with roti, chapati or rice. Generally, Chana/chickpeas are a great source of source of protein for vegetarians and vegans; and also make for low calorie meals. Its one of the usually ordered dish as an accompaniment with tandoor roti or chapati in all the restaurants and dabhas.

Chana Aloo curry can be made in various different ways, have tried to be minimalist in using masalas, and made with the gravy of onion, tomatoes and curd to balance the effect of masalas. Have used kokum as souring agent so that curry gets the balance and also does not spoil very easily as it summer.

chana aloo curry
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Chana Aloo Curry (Chickpea and Potato Curry)


Nutrition Info Per Serving: 264 Cal, Protein: 12 gms, Fat: 3 gms, Carbs: 49 gms

Course Main Course
Cuisine Indian
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 6
Calories 264 kcal
Author Kalyon Subbarao

Ingredients

Ingredient’s:

  • 1 Cup Chickpeas/Chana
  • 3 nos Aloo/Potatoes
  • 2 nos Onions
  • 2 nos Tomatoes
  • 1 ½ Tsp Ginger Garlic Paste
  • 2 nos Green Chillies
  • 1 tsp Coriander Powder
  • ¼ tsp Cumin Powder
  • 1 ½ tsp of Chana Masala Powder
  • ½ Cup of Curd
  • Salt to Taste
  • 2 nos Kokum Petals
  • Oil for frying

Whole Garam Masala

  • 2 nos Bay Leaf
  • 1 nos Large Cardamom
  • 1- inch Cinnamon Stick

Instructions

How to make Chana Aloo Curry (Chickpea and Potato Curry) …...?

  1. Soak the Chickpeas/Chana overnight, in pressure cooker along with the potatoes/aloo cook them for 4 to 5 whistles.
  2. Take a hard-bottomed pan and heat oil and add the whole all the listed in whole garam masala items and fry them for minute.
  3. Add chopped the onions fry them till they are translucent now add the ginger garlic paste, fry it till the raw smell goes off, add tomatoes and green chillies fry till the tomatoes become mushy and start leaving the edges of the vessel.
  4. Add the dry garam masala powders add ¼ cup of water to this cook further for around 5 to 7 minutes. Till the masalas seem to be cooked.
  5. Add the kokum petals, curd, cooked chickpeas/chana and the aloo to this gravy and cook further for 5 minutes.
  6. Cook till the desired consistency of the gravy and adjust the salt and serve it with roti/chapati/plain white rice.

Recipe Notes

Note: Add salt while pressure cooking so the Chana can absorb the salt and this helps them to absorbs the flavour and masalas.



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